Tricolor Fusilli Salad With Herbed Wine Dressing Pasta Salad Recipes

TRICOLOR FUSILLI SALAD WITH HERBED WINE DRESSING (PASTA SALAD)

Steps:

• 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 again.
• 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).

HERBED TRICOLOR PASTA SALAD

Steps:

• In a large bowl whisk together yogurt, mayonnaise, vinegar, parsley, onion, and herbs.
• In a kettle of boiling salted water cook pasta until tender, about 12 minutes. In a large colander drain pasta and rinse well under cold water. Drain pasta well and toss with dressing and salt and pepper to taste. Pasta salad may be made 4 hours ahead and chilled, covered. If pasta absorbs dressing while standing, toss with about 3 tablespoons warm water.