Cheddar Box's Derby Pasta

It is Derby time here in Kentucky. This provides gathering times for folks and good food is enjoyed by all. This is one of my favorite dishes any time of the year when asparagus is available. Try it and enjoy a "taste of Kentucky."
Gary/Louisville

Cheddar Box's Derby pasta salad

This recipe -- made with asparagus spears, lots of feta cheese and colorful bell peppers -- is more of a special occasion dish. It's perfect for a gift dish. (Although, who knows, you may just want to treat yourself.)

1 pound bow-tie (farfalle) pasta (I like to use penne')
1 bunch asparagus, trimmed to about 6 inches in length
1 pound feta cheese, or as desired, 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 tablespoons red-wine marinade (recipe follows)
Salt and pepper to taste


Cook pasta according to package directions; drain throughly. Meanwhile, bring about 3 cups of water to boil in a large saucepan (there should be about an inch of water in the pan). When the water boils, add asparagus, cover pan and cook 2 to 3 minutes, or until the asparagus is as crisp or as limp as you like it. Drain thoroughly.

Toss the 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 temperature.

Serves 4 to 6.

Red-wine marinade

2 cups sugar
1 cup red-wine vinegar

Combine sugar and vinegar in a saucepan. Bring to a boil. Cook, stirring constantly, until the sugar dissolves, about 2 minutes. (You should no longer be able to feel sugar grains under the spoon as you stir.)

Remove from heat. Let stand until cool. Store in a tightly covered container. Keep refrigerated. Mixture will keep about 1 week.

Makes about 2 cups.

Note: Extra marinade may be used as a base for vinaigrette salad dressings by mixing it with olive oil and spices of your choice. Or brush it over roasted potatoes, or add it to pan sauces.