Telluride Pasta Salad

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

Toss all ingredients above with the following dressing: 2 cups olive oil, ½ cup apple cider vinegar, ½ cup lemon juice. Add salt and pepper to taste.

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.

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).