Farfalle Pasta Salad With Smoked Salmon And Yogurt

• 2/3 cup farfalle pasta
• 1 1/8 teaspoon extra-virgin olive oil
• 1/3 cup cherry tomatoes, halved
• 2 tablespoon plain yogurt
• 1 hardboiled egg, sliced into rounds
• 1/3 cup red onion
• 1/3 cup smoked salmon
• 60 capers

1. Bring a medium pot of water to a boil. Cook pasta 1 minute less than package directions; drain. Drizzle with ⅛ teaspoon olive oil to prevent the pasta from sticking together, and then lay it flat on a platter to cool down.
2. Sauté red onion with remaining olive oil over high heat in a small skillet for 2 minutes, then set aside to cool.
3. Toss pasta with olive oil, cherry tomatoes, yogurt, eggs, red onion, and smoked salmon.
4. Divide into Mason jars and top each with 10 capers.