Smoked Salmon and Vegetable Pasta Salad

Makes 8 servings

Miriam

This recipe is one of my favorites served at Whole Foods Market.

ingredients

1/2 cup expeller pressed walnut oil
1/4 cup extra virgin olive oil
1/3 cup white wine vinegar
1 medium shallot, finely chopped
1 clove garlic, finely chopped
1 1/2 teaspoons Dijon mustard
1 teaspoon dried basil leaves
Salt and pepper to taste
1 pound dried whole wheat penne pasta
4 ounces smoked salmon, cut into bite-size pieces
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup pitted Kalamata olives, chopped
1 cup packed baby spinach, chopped
2 tablespoons capers, drained
2 tablespoons chives, finely chopped
1/4 cup flat-leaf parsley, chopped
1 cup grated Parmesan cheese

directions

1
Put oils, vinegar, shallots, garlic, mustard, basil, and salt and pepper into a bowl and whisk to make a dressing. Set aside.
2
Cook pasta in boiling water according to package directions. Drain well and transfer to a large bowl. Add 2 tablespoons of the reserved dressing and toss to coat. Add salmon, artichoke hearts, olives, spinach, capers, chives, parsley and Parmesan, pour on remaining dressing and toss well. Season with salt and pepper and serve.

notes

Any bow tie or penne-type pasta will do, but organic and whole wheat pastas are recommended. Smoked salmon can be replaced with pieces of broiled salmon fillet.

Source: Miriam