Vegetarian

Telluride Pasta Salad

submitted by Peggy O'Mara

Like gorgeous Colorado in the fall, this salad is colorful and rich with flavor and spirit.

4 cups multi-colored pasta swirls, cooked, drained and cooled to room temperature
2 scallions, finely chopped
2 stalks of celery, finely chopped
½ red pepper, thinly sliced
½ can pitted black olives, drained
2 tablespoons capers
2 medium red potatoes, steamed, cooled and cut in medium chunks
2 to 4 artichoke hearts, chopped in medium sized pieces
½ cup toasted pine nuts.
2 tablespoons parsley, chopped fine
1 tablespoon basil chopped fine
1 tablespoon oregano, chopped fine


<p>Toss all ingredients above with the following dressing: 2 cups olive oil, &frac12; cup apple cider vinegar, &frac12; cup lemon juice. Add salt and pepper to taste.</p><p>Adjust amounts so that the dressing coats the salad, but does not pool at the bottom of the bowl. Reserve a little dressing to add just before serving. Refrigerate and serve cool or at room temperature.</p><p>Just before serving, mix the pasta salad once more with the remaining dressing and sprinkle paprika or red pepper on top. Garnish with blue cheese crumbles (optional).</p>