Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Greek Pasta Salad With Red Wine Vinaigrette
- add review
- #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.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments