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

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Instructions

1. Cook pasta according to package directions. Drain and transfer to a large bowl.
2. 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.
3. Arrange salad greens on a serving platter. Combine Russian dressing and peppercorns and pour over greens. Serve pasta with salad on the side.