Greek Pasta Salad

GREEK PASTA SALAD WITH RED WINE


VINAIGRETTE



1 lb. spiral tri-color pasta, undercooked & drained

1 lb. feta cheese, crumbled

1-2 bell peppers: green, red, yellow, sliced or chopped

1 lg. can sliced black or green olives

1 can marinated artichoke hearts, quartered (use marinade as part of dressing)

1-2 cans anchovies, finely chopped (optional)

1 lg. yellow or white onion, chopped



Gently fold pasta and cheese with other ingredients in 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 VINAIGRETTE:



3/4 c. red wine vinegar

3/4 c. olive oil + 3/4 c. vegetable oil

2 tsp. dry mustard

1/2 tsp. salt

1/2 tsp. black pepper

Pinch of 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 refrigerator for weeks.