Pasta salad is as flexible as whatever we have in the kitchen at the moment.  However, sometimes we want to kick it up a notch – especially if entertaining.  I needed a recipe that didn’t include average ingredients, so off to the store I went with an open mind!  The ingredients below are simple to make, but together they offer a sophisticated flare that makes this dish not only savory, but it tastes like it was more work than it was by far.

By adding a couple of less typical veggies like heart of palm and roasted red peppers, this pasta salad does not taste like the kitchen sink salads I usually make.  They are good, but this one is one fit for company.  It’s quick and easy and with the main players being jarred, it can be easily made year-round.  The vinaigrette is really simple because the flavors in this dish stand on their own.  Enjoy!

Serves about 8

16oz                       Farfalle (bow tie) pasta

1 pint                     cherry tomatoes; halved

1/2c                       onion; chopped (white, red, or sweet onions or scallions)

9 stalks                  heart of palm (jarred); sliced

2 ½ c                      artichoke hearts; quartered (preferably jarred in marinated oil)

1c                            roasted red peppers; chopped

1 bunch                  fresh basil; chopped

¼ c                          Kalamata or black olives; sliced (optional)

Balsamic Vinaigrette – see below

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Balsamic Vinaigrette:

4T                           canola or olive oil

4T                           white balsamic vinegar

1/8t                        black pepper

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Directions:

Boil pasta in salted water al dente (approx. 10 minutes). Drain.

While pasta is boiling, prepare vinaigrette.

Toss warm, drained pasta in a large bowl with vinaigrette.

Once pasta has cooled to room temperature, add remaining ingredients as prepared above.

Chill for several hours.  Toss before serving.