Recipe by littleturtle
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.
Top Review by suemodikoane
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.
- 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
Directions See How It's Made
- 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).