Recipe

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• 1 (8 oz) package farfalle pasta
• 2 heads broccoli, separated into florets
• 2 carrots, peeled and chopped
• 1 cup olive oil
• 2 tsp soy sauce
• 3 tbsp red wine vinegar
• 2 cloves garlic, pressed
• 3 tbsp fresh lemon juice
• salt and pepper to taste
• 10 oz canned salmon, drained

• 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
• 2 Bring a separate large pot of water to a boil. Add the broccoli and carrots, and cook in the boiling water until tender, 2 to 3 minutes; drain.
• 3 Combine the olive oil, soy sauce, red wine vinegar, garlic, lemon juice, salt, and pepper in a sealable container; seal. Shake vigorously to make the dressing.
• 4 Toss together the drained pasta, drained vegetables, salmon, and dressing in a large bowl. Store in refrigerator up to 4 days.