Fusilli Pasta Salad

• 1/2 cup white wine
• 1 1/4 cups golden raisins
• 8 ounces fusilli or 8 ounces corkscrew macaroni
• 1 1/2 cups Greek olives, pitted and quartered
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 2 tablespoons fresh basil, snipped
• 1 tablespoon shallots, minced or 1 tablespoon chopped green onion
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup pine nuts, toasted

1. In small saucepan, heat the wine over medium heat just till warm. Add raisins and remove from heat. Let stand 15-30 minutes to plump; drain reserving wine. Set both aside.
2. Cook pasta according to package directions. Drain, rinse under cold water; drain again.
3. In large serving bowl, toss together cooled, pasta, raisins and olives.
4. In jar, combine reserved wine, olive oil, lemon juice, basil, shallots, mustard, salt and pepper. Cover and shake well to mix. Pour over pasta, toss to coat. Cover and chill salad for 3-24 hours. Before serving add nuts and toss.

white wine, golden raisins, fusilli, greek olives, olive oil, lemon juice, fresh basil, shallots, mustard, salt, pepper, pine nuts

Taken from www.food.com/recipe/fusilli-pasta-salad-356250 (may not work)