Derby Pasta Salad

Derby Pasta Salad
Derby Pasta Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    ounces bow tie pasta

  • 1

    bunch asparagus, trimmed

  • 1

    pound French or Greek feta cheese, crumbled

  • 1

    red bell pepper, thinly sliced

  • 1

    yellow bell pepper, thinly sliced

  • 1/4

    cup thinly sliced oil-pack sun-dried tomatoes

  • 1/4

    cup olive oil

  • 2

    tablespoons Red Wine Marinade

  • 2

    cups sugar

  • 1

    cup red wine vinegar

Directions

Red Wine Marinade: Combine the sugar and red wine vinegar in a saucepan and mix well. Bring to a boil. Cook until the sugar dissolves, stirring constantly. Remove from the heat. Let stand until cool. Store at room temperature in a covered plastic container. Derby Pasta Salad: Cook the pasta using package directions until al dente; drain. Let stand until cool. Cook the asparagus in boiling water in a saucepan for 2 to 3 minutes or until tender-crisp; drain. Toss the pasta, asparagus, cheese, bell peppers and sun-dried tomatoes in a bowl. Add the olive oil and Red Wine Marinade and mix well. Serve at room temperature.

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