greek pasta salad with red wine vinaigrette
 
1 lb.  spiral tri-color pasta, undercooked and drained
1 lb.  feta cheese, crumbled
1 - 2   bell peppers: green, red, yellow, sliced or chopped
1 large  can sliced black or green olives
1 can  marinated artichoke hearts, quartered (use marinade as part of
  dressing
1 - 2 can  anchovies, finely chopped
  optional
1 large  yellow or white onion, chopped
 
gently fold pasta and cheese with other ingredients in large bowl. toss 
with 2 cups red wine vinaigrette dressing. cover and store in 
refrigerator. 
keeps at least 1 week and is better with time for flavors to blend. 
 
 
red wine vinaigrette:-- 
 
3/4 cup  red wine vinegar
3/4 cup  olive oil + 3/4 cup vegetable
  oil
2 tsp  dry mustard
1/2 tsp  salt
1/2 tsp  black pepper
pinch  of sugar
 
optional: minced garlic, marjoram, thyme, basil and tabasco. whisk 
vinegar and oils together. add herbs and spices to taste. makes about 3 
cups 
 
 
 
 
(ID: 78468) Mirror: rec.food.recipes: Sat, Aug 2, 2003


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