Pine Nut Pasta Salad!

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.


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