Tricolor Fusilli Salad With Herbed Wine Dressing (Pasta Salad) - cooking recipe

Ingredients

1/4 cup dry white wine
3/4 cup golden raisin
4 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
Dressing
2 tablespoons olive oil (Not Extra Virgin)
1 1/2 tablespoons lemon juice
1 1/2 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

Preparation

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).