Prep 20 mins
Cook 20 mins
Fusilli pasta with raisins, olives, and nuts tossed in a fresh herb white wine dressing. This cool and refreshing salad is perfect for lunch or as a side to dinner.
- 1⁄4 cup dry white wine
- 3⁄4 cup golden raisin
- 4 ounces dried tri-colored fusilli or 4 ounces plain fusilli, broken or 4 ounces corkscrew macaroni
- 2⁄3 cup pitted Greek olive, finely diced
- 1⁄4 cup broken walnuts or 1⁄4 cup pine nuts, toasted
- 2 tablespoons olive oil (Not Extra Virgin)
- 1 1⁄2 tablespoons lemon juice
- 1 1⁄2 tablespoons basil (or an assortment) or 1 1⁄2 tablespoons oregano (or an assortment) or 1 1⁄2 tablespoons dill, finely chopped (or an assortment)
- 1 tablespoon shallots, minced or 1 tablespoon green onion, chopped
- 2 teaspoons Dijon mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- In a small saucepan, over medium heat, heat the wine just until warm.
- Add raisins; let stand for 15-30 minutes to plump.
- In a pot of boiling salted water cook pasta until tender (12-15 minutes or according to package directions).
- Using a colander, drain pasta; rinse well under cold water to quick chill.
- Drain again.
- Drain raisins, reserving wine.
- Set wine aside.
- In a large mixing bowl, toss together pasta and raisins.
- In a screw-top jar, combine reserved white wine with olive oil, lemon juice, herbs, shallots, mustard, salt, and pepper.
- Put lid on jar and shake well.
- Pour dressing over pasta; toss to coat.
- Serve warm or at room temperature or cover and chill for up to 24 hours.
- Just before serving toss with raisins and nuts (if the nuts are mixed in too soon, they won't stay crunchy).
This salad was better after it had time to marinate in the refrigerator.<br/><br/>This time I used the corkscrew pasta, which was a little big to match with the raisins, olives and the walnuts. Next time I'll try the Fusilli.<br/><br/>This is a salad that would really appeal to Greek or Middle Eastern guests.