Prepare farfalle according to package directions. Drain and rinse in cold water. In a medium bowl combine fresh mint, lemon peel, lemon juice, white cooking wine and olive oil and whisk.

In a large bowl, combine pasta, tomatoes, garbanzo beans, cucumbers, salmon and feta cheese. Add dressing and toss to coat well. Refrigerate and let stand at room temperature 1 hour before serving. Serve in bowls lined with lettuce leaves. Garnish with additional mint.

Courtesy of Dakota Growers Pasta Company.