Derby Pasta Salad

By avaspapa

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

Preparation

Step 1

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.