Salmon Farfalle Pasta Salad

Prepare your Ingredients
Wash and dry your produce.
Preheat your toaster oven, or oven to 450° F.
Foil-line and lightly grease a baking pan.
Bring a medium pot of salted water to a boil over high heat.
Mince 1 garlic clove and ½ the shallot (all if small) and place in a small bowl.
Thinly slice the basil to make about 3 Tbsp.
Halve the tomatoes (quarter if large) and place in a large salad bowl along with the spinach and sliced basil.
Pat salmon dry and season both sides with salt and pepper.

Cook the Pasta
Add the farfalle pasta to the boiling water, lower heat, and simmer for 12-14 minutes, or until just tender. Drain and set aside.

Toast Pine Nuts, and Bake the Salmon
While the pasta cooks, place the pine nuts on your baking pan and toast in the oven for 1 minute.
Remove from oven and add to the salad bowl.
Place salmon on the same baking pan and cook 8 - 10 minutes or until meat flakes away when probed with a fork.

Make Vinaigrette & Salad
Add the red wine vinegar & 1/2 packet honey to the bowl with the shallots, and garlic.
Gradually whisk in 2 Tbsp. olive oil and season to taste with salt and pepper.
Add the pasta and all but 1 Tbsp. of the feta to the salad bowl.
Toss together with the vinaigrette you just made.

Plating
Use a fork to break the salmon into chunks.
Divide the salad between your plates and top with the chunks of salmon and remaining feta cheese.
Enjoy!