Name: Bowties with Pancetta, Grilled Salmon and Artichokes, and Mixed Greens with Russian-Peppercorn Dressing
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 pound bowtie (farfalle) pasta; 2 teaspoons olive oil; 1/2 cup diced pancetta; 1 cup reduced-sodium vegetable or chicken broth; 2 reserved grilled salmon steaks, cut into 2-inch pieces; 1 cup quartered oil-packed artichoke hearts; 2 tablespoons chopped fresh parsley leaves; 4 cups mixed salad greens; 1/2 cup Russian dressing; 1 teaspoon cracked black peppercorns

Directions

Cook pasta according to package directions. Drain and transfer to a large bowl.
Meanwhile, heat oil in a large skillet over medium heat. Add pancetta and cook 3 minutes, until golden and crisp. Stir in broth, salmon and artichokes and bring to a simmer. Remove from heat and stir in parsley. Stir mixture into bowties. Season, to taste, with salt and black pepper.
Arrange salad greens on a serving platter. Combine Russian dressing and peppercorns and pour over greens. Serve pasta with salad on the side.

Bowties with Pancetta, Grilled Salmon and Artichokes, and Mixed Greens with Russian-Peppercorn Dressing

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