Salmon Rigatoni Salad

4 oz rigatoni (2 cups)

3 tbsp olive oil

3 tbsp lemon juice

1 tsp honey

1/2 tsp dried basil, tarragon, or thyme, crushed

1/4 tsp salt

3 cups torn salad greens

1 cup torn spinach

1 small cucumber, halved lengthwise and sliced

One 7 1/2 oz can salmon, drained, skin and bones
removed, and broken into chunks

1/2 cup crumbled feta cheese

Cook rigatoni in boiling lightly salted water until al dente. Drain.

Rinse, drain well. For dressing, in a screw top jar, combine oil,

lemon juice, honey, basil and salt. Cover and shake well; pour

over rigatoni. Cover and chill 2-24 hours. In a large bowl combine

rigatoni with marinade, torn greens, torn spinach, cucumber,

salmon and cheese. Toss lightly to coat. Serve immediately.