Oh my goodness it feels like forever since my mom and I were cooking together! Life has sure been hectic these last few weeks, but we are so ready to get back to sharing weekly recipes with you all. My mom is really excited about today’s recipe- she got it from my Aunt Julie and it is based off a recipe from a restaurant in Louisville. Definitely more of a warm weather recipe (I always love a pasta salad in the summer), but we are still going to share it today! It’s the perfect blend of bright-colored veggies with a little hint of sweetness. You can really add whatever veggies you prefer, but we opted for lots of color with peppers and asparagus.
Ingredients
- 1lb bow-tie pasta
- 1 bunch asparagus, spears cut into thirds lengthwise
- 1lb feta cheese, crumbled
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/4 cup sun-dried tomatoes
- 1/4 cup olive oil
- 1/4 cup red wine marinade (recipe follows)
- salt and pepper to taste
Red-wine marinade
- 2 cups sugar
- 1/2 cup red-wine vinegar
Directions
- Cook pasta according to package, drain thoroughly. Meanwhile bring about 3 cups of water to boil in a large saucepan.
- Add asparagus to boiling water, cover pan and cook 2-3 minutes, or until asparagus is as crisp or as limp as you like. Drain water.
- Toss pasta, asparagus, cheese, peppers, and sun dried tomatoes in a bowl.
- Add olive oil, marinade (recipe follows), salt and pepper; mix well. Serve at room temp or chilled. Serves 4-6 people.
Red-wine marinade
- combine sugar and vinegar in a saucepan. bring to boil.
- Stir constantly until the sugar dissolves, about 2 minutes.
I hope you all enjoy this recipe! I am actually going to be serving this tonight with bbq chicken sliders- perfect dinner! As always we love seeing your tags on Instagram whenever you make any of our recipes 🙂
