I am not a fan of pasta salad generally. It is usually too soggy, over-dressed and sharp-tasting. The pasta is not firm. Here is an exception and it is incredibly simple. It is also terrific for a picnic. This recipe is my best approximation of what I was served at Carmel's famed Highland's Inn.
Cook 1 lb combined of bowtie and fusilli pasta al dente (cooked but firm to the bite). Toss it with 2 tablespoons of olive oil while still warm, then let cool to room temperature
Then toss it with
1/2 cup raw tasting extra virgin olive oil
6 or so chopped capers
3 cups raw very young and tender spinach leaves loosely packed
1/2 course chopped walnuts or whole pine nuts
2 thinly sliced tart green apples
1/3 lb crumbled up Maytag blue cheese
red wine vinegar and salt and pepper to taste.
