Tricolor Fusilli Salad With Herbed Wine Dressing (pasta Salad)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/4 cup dry wine
• 3/4 cup golden raisin
• 4 ounces dried tri-colored fusilli or 4 ounces plain fusilli, broken or 4 ounces corkscrew macaroni
• 2/3 cup pitted greek olive, finely diced
• 1/4 cup broken walnuts or 1/4 cup pine nuts, toasted
• 2 tablespoons olive oil (not extra virgin)
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons basil (or an assortment) or 1 1/2 tablespoons oregano (or an assortment) or 1 1/2 tablespoons dill, finely chopped (or an assortment)
• 1 tablespoon shallots, minced or 1 tablespoon green onion, chopped
• 2 teaspoons dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 in a small saucepan, over medium heat, heat the wine just until warm.
• 2 add raisins; let stand for 15-30 minutes to plump.
• 3 in a pot of boiling salted water cook pasta until tender (12-15 minutes or according to package directions).
• 4 using a colander, drain pasta; rinse well under cold water to quick chill.
• 5 drain again.
• 6 drain raisins, reserving wine.
• 7 set wine aside.
• 8 in a large mixing bowl, toss together pasta and raisins.
• 9 in a screw-top jar, combine reserved wine with olive oil, lemon juice, herbs, shallots, mustard, salt, and pepper.
• 10 put lid on jar and shake well.
• 11 pour dressing over pasta; toss to coat.
• 12 serve warm or at room temperature or cover and chill for up to 24 hours.
• 13 just before serving toss with raisins and nuts (if the nuts are mixed in too soon, they won't stay crunchy).