2016-09-09-10-48-13I bought this recipe book in 1992 in Santa Fe and every time I make this salad it is devoured.

Garfield Pasta Salad (Serves 4)

4 cups cooked tri-colored rotilli pasta, drained and chilled

1/2 cup red bell peppers, diced

1/2 cup black olives, thinly sliced

1/2 cup scallions, thinly sliced

1/2 cup sun-dried tomatoes, finely chopped

1/4 cup pinon nuts (pine nuts), roasted

1 cup feta cheese, crumbled

1 T fresh garlic, minced

1/4 cup red wine vinegar

1/4 cup lemon juice freshly squeezed

1/2 cup olive oil

1 T salt

1 tsp. black pepper

In a medium bowl place the cooked pasta, red bell peppers, black olives, scallions, sun-dried tomatoes, roasted pinon nuts, and feta cheese.  Toss the ingredients together.

In a small bowl place the garlic, red wine vinegar, and lemon juice.  While whisking constantly, slowly dribble in the olive oil.

Pour the vinaigrette over the pasta salad (to taste) and toss it well.

Season with the salt and black pepper.