Mediterranean Pasta Salad

By á-47

Ingredients

• 1 lb. tricolor pasta, such as bow tie or fusilli
• 1/4 cup balsamic vinegar
• 2-3 tea. Dijon mustard
• salt and pepper
• 2/3 to 3/4 cup olive oil
• 1/3 cup diced sun-dried tomatoes
• 1/4 cup fresh basil, julienned
• 1/4 cup diced onion
• 2 large pickled pepperoncini peppers, diced
• 2 Tbsp. black olives, halved
• 2 tea. chopped fresh oregano
• 1 1/2 oz. feta cheese, crumbled
• 1 1/2 Tbsp. grated Parmesan cheese

Preparation

Step 1

Bring a large pot of salted water to a boil. Add pasta and cook until aldente; drain, then rinse with cold water to cool.

Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 tea. salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.

Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 tea. salt and 1 tea. pepper. Add the vinaigrette and both cheeses and toss.

Chill until ready to serve.