Pasta Salad with Artichoke Hearts, Capers and Pepperoncini
Joy Wilson is a baker, photographer, cookbook author and teacher known around the internet as "Joy The Baker." Perfect for camping, her pasta salad recipe calls for Kernza® Fusilli Pasta and Wild Pink Salmon.
For Dressing:
- ½ cup olive oil
- ⅓ cup red wine vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ teaspoons dried Italian herb blend
- ½ teaspoon crushed red pepper flakes
- ¾ teaspoon salt
For Salad:
- 14 oz. fusilli, such as Patagonia Provisions Organic Kernza® Fusilli, cooked to tender in salted water
- 2 (14.5) oz cans artichoke hearts, coarsely chopped
- ¼ cup capers, coarsely chopped
- ½ cup Castelvetrano olives, pitted and coarsely chopped
- ½ cup coarsely chopped fresh parsley
- ⅓ cup pepperoncini, coarsely coarsely chopped
- Salt and fresh cracked black pepper
- Pearl mozzarella balls, optional
- For topping: flaked smoked salmon, such as Patagonia Provisions Wild Pink Salmon
Putting It All Together
- At home, in a mason jar with a tight fitting lid, shake together the dressing ingredients. Taste and adjust seasoning as you’d like. Screw on the lid and refrigerate.
- To assemble the pasta salad, in a large bowl toss together all of the ingredients aside from the cheese. Drizzle with just about half of the dressing and toss until coated. Scoop into storage containers and refrigerate.
- Just before serving, add the pearl mozzarella balls and toss the pasta salad with the remaining dressing. Top with salmon.
