This is such a beautifully colored pasta salad! And mmm, this cold pasta salad is SO good! So flavorful, one of my favorite things to eat these days!
4 cups multi-colored pasta swirls or bowties; cooked, drained, and rinsed with cold water.
2 stalks of celery, finely chopped (I like extra celery to make the salad crunchy!)
½ red pepper, thinly sliced (a lot of flavor here, don’t go easy on the red pepper!)
½ can pitted black olives, drained (I like extra of these too!)
A few small diced pieces of sun-dried tomatoes (Yum!)
2 to 4 artichoke hearts, chopped in medium sized pieces (I used canned, but fresh is healthier!)
½ cup toasted pine nuts (these little guys aren’t cheap, but they go so well in this salad!)
2 tablespoons parsley, chopped fine (I use dried most of the time)
1 tablespoon basil chopped fine (I use dried most of the time)
1 tablespoon oregano, chopped fine (I use dried most of the time)
Other Optional Add-Ins: almond slivers, finely chopped green onion, 2 tablespoons capers
Toss all ingredients above with the following dressing: 1 cup olive oil, 1/4 cup apple cider vinegar, 1/4 cup fresh lemon juice. Add plenty of salt and some pepper, to taste. (This dressing is absolutely delicious! I use Bragg’s Raw Apple Cider Vinegar).
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. Optional: Sprinkle paprika or red pepper on top.
Original Recipe from Peggy’s Kitchen.