2 cups uncooked dried bow tie (farfalle) pasta
1/4 cup red wine vinegar
2 tablespoons chopped fresh basil leaves
1 tablespoon water
1 teaspoon sugar
1/8 teaspoon coarse ground pepper
3 cups fresh spinach leaves, washed, stems removed, torn
1 cup thinly sliced Roma tomatoes
1/2 cup scored cucumber slices1/4 pound (1/2-inch thick) slice Alpine Lace® Deli Reduced Fat Swiss Cheese, cut into 1/2-inch cubes
4 ounces smoked salmon, cut into bite-sized pieces
Cook pasta according to package directions. Rinse with cold water. Drain.
Combine all dressing ingredients in small bowl; mix well with wire whisk.
Place cooked pasta, spinach, tomatoes, cucumber slices, cheese and salmon in large bowl. Pour dressing over all; toss gently to coat.