Cheddar Box's Derby Pasta Salad
Source of Recipe
Gary, Louisville KY
Recipe Introduction
"This recipe -- made with asparagus spears, lots of feta cheese and colorful bell peppers -- is more of a special occasion dish. It's perfect for a gift dish. (Although, who knows, you may just want to treat yourself."
List of Ingredients
1 pound bow-tie (farfalle) pasta (I like to use penne')
1 bunch asparagus, trimmed to about 6 inches in length
1 pound feta cheese, or as desired, 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 (recipe follows)
Salt and pepper to taste
Recipe
Cook pasta according to package directions; drain throughly. Meanwhile, bring about 3 cups of water to boil in a large saucepan (there should be about an inch of water in the pan). When the water boils, add asparagus, cover pan and cook 2 to 3 minutes, or until the asparagus is as crisp or as limp as you like it. Drain thoroughly.
Toss the pasta, asparagus, cheese, peppers and sun-dried tomatoes in a bowl. Add olive oil, marinade (recipe follows), salt and pepper; mix well. Serve at room temperature.
Serves 4 to 6.
Red-wine marinade
2 cups sugar
1 cup red-wine vinegar
Combine sugar and vinegar in a saucepan. Bring to a boil. Cook, stirring constantly, until the sugar dissolves, about 2 minutes. (You should no longer be able to feel sugar grains under the spoon as you stir.)
Remove from heat. Let stand until cool. Store in a tightly covered container. Keep refrigerated. Mixture will keep about 1 week.
Makes about 2 cups.
Note: Extra marinade may be used as a base for vinaigrette salad dressings by mixing it with olive oil and spices of your choice. Or brush it over roasted potatoes, or add it to pan sauces.
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