- 2/3 Cups farfalle pasta
- 1 1/8 Teaspoon extra-virgin olive oil
- 1/3 Cup cherry tomatoes, halved
- 2 Tablespoons plain yogurt
- 1 hardboiled egg, sliced into rounds
- 1/3 Cup red onion
- 1/3 Cup smoked salmon
- 60 capers
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.
Sauté red onion with remaining olive oil over high heat in a small skillet for 2 minutes, then set aside to cool.
Toss pasta with olive oil, cherry tomatoes, yogurt, eggs, red onion, and smoked salmon.
Divide into Mason jars and top each with 10 capers.