Confetti Pasta Salad
1 pound penne pasta, cooked to al dente according to directions on package, drained and rinsed in cold water
1 orange bell pepper, cut into thin strips about ¾ inch long
1 cup green olives, pitted and halved
3 green onions, finely chopped
¼ cup basil leaves, either small leaves or torn pieces (finely chopped or chiffonade will be too strong)
½ cup pine nuts, toasted
¼ cup capers
1 pint cherry tomatoes., halved
½ head radicchio, shredded
½ teaspoon crushed red pepper flakes, more for extra heat as desired
3 tablespoons red wine vinegar
½ cup extra virgin olive oil
Kosher salt and pepper to taste
Freshly grated Parmigiano-Reggiano cheese, optional
Place all ingredients in a large mixing bowl and use a large spatula to combine. Taste and add salt and pepper as desired, starting with a teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper.
If desired, garnish with freshly grated Parmigiano-Reggiano cheese just before serving and lightly toss to combine.
Refrigerate salad for at least one hour before serving, or overnight for best results. May be made up to 24 hours in advance of serving. Leftovers may be refrigerated for several days.