GREEK PASTA SALAD with RED WINE VINAGRETTE

GREEK PASTA SALAD with RED WINE VINAGRETTE


1 lb. spiral tri-color pasta, under cook and drain
1 lb. feta cheese, crumbled
1-2 bell peppers; green, red, yellow, sliced or chopped
1 large can sliced black or green olives
1 can marinated artichoke hearts, quartered (use marinade as part of the dressing)
1-2 cans anchovies, finely chopped (optional
1 large yellow or white onion


Gently fold pasta and cheese with other ingredients in a 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 VINAGREETE

¾ cup red wine vinegar
¾ cup olive oil + plus ¾ cup vegetable oil
2 tsp. dry mustard
½ tsp. salt
½ tsp. black pepper
Pinch sugar

Optional: minced garlic, Marjoram, thyme, basil, and Tabasco. Whisk vinegar and oils together. Add herbs and spices to taste. Makes about 3 cups and will keep in the refrigerator for weeks.