1 (8 ounce) package farfalle pasta
2 heads broccoli, separated into florets
2 carrots, peeled and chopped
1 cup olive oil
2 teaspoons soy sauce
3 tablespoons red wine vinegar
2 cloves garlic, pressed
3 tablespoons fresh lemon juice
salt and pepper to taste
10 ounces canned salmon, drained
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
Bring a separate large pot of water to a boil. Add the broccoli and carrots, and cook in the boiling water until tender, 2 to 3 minutes; drain.
Combine the olive oil, soy sauce, red wine vinegar, garlic, lemon juice, salt, and pepper in a sealable container; seal. Shake vigorously to make the dressing.
Toss together the drained pasta, drained vegetables, salmon, and dressing in a large bowl. Store in refrigerator up to 4 days.