Sandy Pincus, East Cobb S&T, Mixed Doubles, A6
8 oz. fusilli pasta, cooked al dente
½ cup yellow onion, finely diced
¼ cup green bell pepper, finely diced
¼ cup red bell pepper, finely diced
10 leaves fresh basil, chiffonade
4 oz. crumbled feta cheese
¼ cup Champagne vinegar
cup Creole mustard
¾ tsp. sugar
½ cup vegetable oil
Freshly ground pepper
Make Champagne vinaigrette: In the bowl of a food processor, combine vinegar, mustard, and sugar until combined. With the machine still running, slowly drizzle the oil into the mixture until all the oil is incorporated and the mixture is emulsified. Season with salt and white pepper to taste.
In large mixing bowl, combine the cooked pasta, onions, bell peppers, basil, and feta cheese; toss gently. Pour 1/2 cup of the Champagne vinaigrette over the salad and toss again. If it seems dry, add more vinaigrette. Season with salt and pepper to taste.