Rotini and Smoked Salmon Salad With Tomato Basil Vinaigrette

• 6 -8 ounces tricolor rotini pasta
• 4 ounces smoked salmon, crumbled
• 12 cup kalamata olive, pitted and chopped
• 2 teaspoons capers, drained
• 12 red bell pepper, finely diced
• 12 cup oil-packed artichoke heart, drained and chopped
• 12 cup frozen baby peas, thawed
• 12 cup frozen corn kernels, thawed
• 4 tablespoons unsalted sunflower seeds, toasted
• 3 tablespoons rice wine vinegar
• 14 cup oil-packed sun dried tomatoes, drained and finely chopped
• salt
• pepper
• 12 cup extra virgin olive oil
• 14 cup finely chopped fresh basil

1. Cook the rotini by following the package directions for al dente; drain and rinse briefly under cold running water; drain completely.
2. To make the dressing: whisk together the vinegar, sun-dried tomatoes, salt and pepper to taste in a small bowl.
3. Gradually whisk in the olive oil until an emulsion forms.
4. Add in basil and stir to mix.
5. To make the salad: Transfer drained pasta to a serving bowl; add in the salmon, olives, capers, bell pepper, artichoke hearts, peas, and corn; toss gently to combine.
6. Pour the vinaigrette over the mixture and toss gently to coat.
7. Sprinkle the sunflower seeds over the salad (also sprinkle a little feta cheese if desired--very good).
8. Cover and refrigerate for up to 2 hours before serving.
9. Serve chilled.

rotini pasta, salmon, kalamata olive, capers, red bell pepper, heart, baby peas, corn kernels, sunflower seeds, rice wine vinegar, tomatoes, salt, pepper, extra virgin olive oil, fresh basil

Taken from www.food.com/recipe/rotini-and-smoked-salmon-salad-with-tomato-basil-vinaigrette-117174 (may not work)