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 Patagonia Provisions' Organic Fusilli Pasta and Wild Pink Salmon. Her Camp Joy recipe book includes this recipe and more.
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 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.