| 6 to 8 ounces tricolor rotini
4 ounces smoked salmon fillet, crumbled
1/2 cup kalamata olives, pitted and chopped
2 tablespoons capers, drained
1/2 red bell pepper, seeded, deribbed, and finely diced
1/2 cup oil-packed artichoke hearts, drained and chopped
1/2 cup frozen baby peas, thawed
1/2 cup frozen corn kernels, thawed
4 tablespoons unsalted sunflower seeds, toasted
Dressing:
3 tablespoons rice wine vinegar
1/4 cup oil-packed sun-dried tomatoes, drained and finely
chopped
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh basil
Note: If you prefer, 3/4 cup homemade or high-quality
purchased mayonnaise, may be substituted for the vinaigrette,
Wendy sprinkles the mayonnaise version with 1/2 cup crumbled feta
cheese.
|
Cook the rotini according to the
directions on the package for al dente. Drain in a colander and
rinse briefly under cold running water. Shake the colander gently
to drain completely. Set aside.
To make the dressing, in a small bowl, whisk together the
vinegar, sun-dried tomatoes, and salt and pepper to taste.
Gradually whisk in the olive oil until an emulsion forms. Stir in
the basil.
Place the pasta in a large salad bowl and add the salmon,
olives, capers, bell pepper, artichokes hearts, peas, and corn.
Toss together gently. Pour the vinaigrette over the mixture and
toss again, gently but thoroughly. Sprinkle the sunflower seeds
and feta cheese, if using, over the salad. Cover and refrigerate
for up to 2 hours before serving. Serve chilled. |
