Rotini And Smoked Salmon Salad With Tomato Basil Vinaigrette

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 -8 ounces tricolor rotini pasta
• 4 ounces smoked salmon, crumbled
• 1/2 cup kalamata olive, pitted and chopped
• 2 teaspoons capers, drained
• 1/2 red bell pepper, finely diced
• 1/2 cup oil-packed artichoke heart, drained and chopped
• 1/2 cup frozen baby peas, thawed
• 1/2 cup frozen corn kernels, thawed
• 4 tablespoons unsalted sunflower seeds, toasted
• 3 tablespoons rice vinegar
• 1/4 cup oil-packed sun dried tomato, drained and finely chopped
• salt
• pepper
• 1/2 cup extra virgin olive oil
• 1/4 cup finely chopped fresh basil

Recipe

• 1 cook the rotini by following the package directions for al dente; drain and rinse briefly under cold running water; drain completely.
• 2 to make the dressing: whisk together the vinegar, sun-dried tomatoes, salt and pepper to taste in a small bowl.
• 3 gradually whisk in the olive oil until an emulsion forms.
• 4 add in basil and stir to mix.
• 5 to make the salad: transfer drained pasta to a serving bowl; add in the salmon, olives, capers, bell pepper, artichoke hearts, peas, and corn; toss gently to combine.
• 6 pour the vinaigrette over the mixture and toss gently to coat.
• 7 sprinkle the sunflower seeds over the salad (also sprinkle a little feta cheese if desired--very good).
• 8 cover and refrigerate for up to 2 hours before serving.
• 9 serve chilled.