Salmon And Edamame Pasta Salad - cooking recipe

Ingredients

1 1/2 cups uncooked farfalle pasta (about 4 ounces bow tie pasta)
2/3 cup shelled edamame
cooking spray
1 (4 ounce) salmon fillets, skinned
2 teaspoons olive oil
1 cup finely chopped red onion
4 ounces Baby Spinach (about 6 cups)
1/4 cup chopped fresh dill
4 teaspoons whole-grain Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preparation

Cook pasta in boiling water 5 minutes. Add edamame; cook 6 minutes or until tender. Drain and rinse with cold water.
Drain and place in a large bowl.
Heat a nonstick skillet coated with cooking spray over medium-high heat.
Add salmon; cook 7 minutes or until fish flakes easily when tested with a fork, turning once. Coarsely chop salmon. Add to pasta mixture; toss gently to combine.
Heat oil in pan over medium-high heat. Add onion; saute 4 minutes or until tender.
Add spinach; cook 2 minutes or just until wilted, stirring frequently. Add spinach mixture and dill to pasta mixture; toss gently to combine. Add mustard, salt, and pepper; toss gently to coat.