A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Greek Pasta Salad With Red Wine Vinaigrette
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- #6226
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Salad
1 pound spiral tri-color pasta, undercooked and drained
1 pound feta cheese, crumbled
2 bell peppers: green, red, yellow, sliced or chopped
1 large can sliced black or green olives
1 can marinated artichoke hearts, quartered (reserve marinade)
1 can anchovies, finely chopped (optional)
1 large yellow or white onion, chopped
Red Wine Vinaigrette
reserved marinade from artichokes, if desired as part of the liquids
3/4 cup red wine vinegar
3/4 cup olive oil
3/4 cup vegetable oil
2 teaspoons dry mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pinch sugar
Optional
minced garlic
marjoram
thyme
basil
Tabasco
directions
Gently fold pasta and cheese with other salad 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: Whisk vinegar and oils together. Add herbs and spices to taste.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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