Italian Pasta Salad Recipe
Sonia Said:Looking for Mueller's Tri-Color Pasta Salad Recipe?
We Answered:Couldn't find the one you were looking for, but you can try this one and add the broccoli to the recipe.
Tricolor Fusilli Salad With Herbed Wine Dressing (Pasta Salad)
Fusilli pasta with raisins, olives, and nuts tossed in a fresh herb white wine dressing. This cool and refreshing salad is perfect for lunch or as a side to dinner.
6 servings 40 min 20 min prep
Change to: servings US Metric
1/4 cup dry white wine
3/4 cup golden raisins
4 ounces dried tri-colored fusilli or plain fusilli, broken or corkscrew macaroni
2/3 cup pitted Greek olives, finely diced
1/4 cup broken walnuts or pine nuts, toasted
2 tablespoons olive oil (Not Extra Virgin)
1 1/2 tablespoons lemon juice
1 1/2 tablespoons basil or oregano or dill, finely chopped (or an assortment)
1 tablespoon shallots, minced or green onions, chopped
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
In a small saucepan, over medium heat, heat the wine just until warm.
Add raisins; let stand for 15-30 minutes to plump.
In a pot of boiling salted water cook pasta until tender (12-15 minutes or according to package directions).
Using a colander, drain pasta; rinse well under cold water to quick chill.
Drain raisins, reserving wine.
Set wine aside.
In a large mixing bowl, toss together pasta and raisins.
In a screw-top jar, combine reserved white wine with olive oil, lemon juice, herbs, shallots, mustard, salt, and pepper.
Put lid on jar and shake well.
Pour dressing over pasta; toss to coat.
Serve warm or at room temperature or cover and chill for up to 24 hours.
Just before serving toss with raisins and nuts (if the nuts are mixed in too soon, they won't stay crunchy).