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Pasta Salad from New Mexico

(recipe, Sharon Broderick)


This is my take on a salad I ordered from Grahams Grill in Taos, New Mexico. It was written from memory so there really are no measurements, and I wrote this as for what was served to me. Salads should be just inventive anyway, so if its sounds good, go for it!


  1. Salad:
  2. 4 to 5 pitted kalamata olives, halved
  3. 4 to 5 pitted green olives, halved
  4. 4 to 5 black olives, halved
  5. 1 Tbsp. capers
  6. 2 cups cooked orecchiette pasta (little hats) or medium shell-shaped noodles
  7. 1 Tbsp. shredded fresh basil leaves
  8. 1 to 2 Tbsp. slivered red peppers
  9. Dressing:
  10. mayonnaise
  11. celery cut in very small pieces
  12. lemon zest
  13. minced parsley
  14. salt & pepper


  1. Mix everything together, chill and serve. The dressing was very sparse so the mayonnaise wasn't very heavy. This was an excellent salad. Make sure you use the freshest ingredients possible.