Colorful Bowtie Pasta Salad
Author: Lisa Pruniski
Recipe type: Appetizer, Side Dish
- For the Pasta Salad
- 1 lb box bowtie pasta, cooked, drained, and rinsed in cold water
- ½ red bell pepper, sliced thin
- ½ yellow bell pepper, sliced thin
- 1 bunch asparagus, cut and blanched
- 8 oz Feta cheese, crumbled
- ½ red onion, sliced thin
- ¼ cup olive oil
- ¼ cup sun-dried tomatoes in oil, sliced thin
- For the Red Wine Marinade
- 1 cup red wine vinegar
- 2½ - 3 cups sugar
- Cook pasta according to directions on box.
- Drain, cool, and set aside.
- Cook asparagus for 2 minutes in boiling water, drain, and cool.
- Toss bell peppers, onion, asparagus, Feta cheese, and sun-dried tomatoes in with pasta.
- Toss with olive oil and red wine marinade. Serve at room temperature.
- Red wine marinade:
- Place ingredients in sauce pan, bring to a boil, stirring often, and let cool.
- Note: use as much red wine marinade as desired on the pasta. Store in plastic container or glass jar and refrigerate and save for later!.
Recipe by SoFabFood at https://sofabfood.com/bowtie-pasta-salad-red-wine-marinade/
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