Derby Pasta Salad Recipe

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Derby Pasta Salad

Lynnda Cloutier


When I made this for a barbecue get together, everyone loved it. But....I made the fatal mistake of adding the entire amount of dressing. It only calls for 2 tablespoons. I know better now.

pinch tips: Non-Stick Rice Every Time




12 oz. bow tie pasta
1 bunch asparagus, trimmed
1 pound french or greek feta cheese, crumbled
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/4 cup thinly sliced oil pack sun dried tomatoes
1/4 cup olive oil
2 tbsp. red wine marinade, recipe follows


2 cups sugar
1 cup red wine vinegar

Directions Step-By-Step

Cook pasta using package directions until al dente; drain. Let stand until cool. Cook asparagus in boiling water in pan for 2 to 3 minutes or until tender crisp. Drain. Toss pasta, asparagus, cheese, bell peppers and sun dried tomatoes in bowl. Add olive oil and Red wine marinade and mix well. Serve at room temperature.
Serves 10 to 12
Splendor in the Bluegrass

About this Recipe

Course/Dish: Pasta Salads