Pasta Salad with Salmon, Artichokes, Pine Nuts & Basil Vinaigrette

Directions

1. Boil a medium pot of salted water and cook the pasta until al dente, then drain and rinse with cold water to cool.
2. While the pasta cooks, wash the fresh produce and olive oil if using (not listed but allowed as pantry).
3. Juice the lemon into a medium bowl.
4. Remove basil leaves from stems, roll them gently, then slice into thin ribbons and add to the lemon juice.
5. Mince the capers and add them to the bowl with the vinaigrette, along with salt and pepper; whisk to combine the dressing.
6. Dice the cucumber and add it to the dressing bowl.
7. Roughly chop the roasted peppers and artichoke hearts; fold them into the dressing.
8. Drain the salmon and flake it into the bowl with the vegetables and dressing, breaking into pieces as you go.
9. Add the cooled pasta to the bowl and toss until everything is evenly mixed; sprinkle with pine nuts before serving.