FUSILLI PASTA SALAD

Fusilli Pasta Salad image

Oh this is so good!!! I have been making this recipe since 2003 from some magazine or other. I just love the olives and raisins together. Have always gotten many compliments from this simple yet delicious salad. Enjoy.

Provided by ChefRaylene

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup white wine
1 1/4 cups golden raisins
8 ounces fusilli or 8 ounces corkscrew macaroni
1 1/2 cups Greek olives, pitted and quartered
3 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons fresh basil, snipped
1 tablespoon shallots, minced or 1 tablespoon chopped green onion
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup pine nuts, toasted

Steps:

In small saucepan, heat the wine over medium heat just till warm. Add raisins and remove from heat. Let stand 15-30 minutes to plump; drain reserving wine. Set both aside.
Cook pasta according to package directions. Drain, rinse under cold water; drain again.
In large serving bowl, toss together cooled, pasta, raisins and olives.
In jar, combine reserved wine, olive oil, lemon juice, basil, shallots, mustard, salt and pepper. Cover and shake well to mix. Pour over pasta, toss to coat. Cover and chill salad for 3-24 hours. Before serving add nuts and toss.

Nutrition Facts : Calories 256.8, Fat 11.3, SaturatedFat 1.3, Sodium 313.2, Carbohydrate 34.7, Fiber 2.5, Sugar 11.6, Protein 4.8

*** Explore more Fusilli Pasta Salad Recipes »

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