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Salads Halibut Pasta Salad Beef and Potato Salad Grilled Zucchini Salad Winter Salad Roasted Pumpkin Salad Crinella Seafood Salad Roasted Tomato Pasta Salad Cauliflower Salad Sonoma County Vinaigrette Celery Victor Lettuce and Avacado Salad Mixed Seafood Salad Pasta Salad with Pesto Endive Salad with Tuna Dressing Chicory and Fennel Salad Panzanella Orange Olive Salad      with Roasted Orange Vinaigrette Rice Salad Roasted Vegetable and Rice Salad Salad of Mustard Greens      and Avacado Melon-Tomato Salad 2005 Sauvignon Blanc 2005 Glissando Pasta Salad with Pesto 2 pounds, macaroni or farfalle 6 large, ripe tomatoes, peeled and seeded 4 roasted peppers, peeled and cut into thin strips 24 Greek olives, halved and pitted 1 cup, Feta cheese, crumbled 1 cup, Genovese pesto sauce 1 cup, fresh parsley, finely chopped 1 cup, freshly grated Parmesan cheese 1 tablespoon, coarsely ground pepper 2 tablespoons, red wine vinegar 12 quarts water 1 teaspoon salt 1 teaspoon olive oil Boil water in large pasta stockpot, adding a pinch of salt and a few drops of olive oil. Cook until tender, remove from pasta pot, drain, while mixing in a few more drops of oil. Plunge tomatoes into boiling water and remove when skin splits, which will allow them to be easily peeled and seeded. Cut tomatoes into quarters and add to mixing bowl. Slice roasted, marinated peppers into 1/2" strips, and add to mixing bowl. Add halved and pitted Greek olives, crumbled Feta cheese, pesto sauce, pepper, a few drops of red wine vinegar, and about 1/2 of the grated Parmesan cheese and parsley. Mix thoroughly. Refrigerate for 30 minutes or more before serving. Sprinkle remainder of parsley and Parmesan when serving. Serves 6 to 8, with French bread, wine and dessert, or 10 to 12 as appetizer. Enjoy with our 2005 Sauvignon Blanc.

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