MEDITERRANEAN PASTA SALAD

By grinder

Ingredients

• Spice Sauté:
• 1 lb. tricolor pasta
• 1/4 cup balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup extra-virgin olive oil {3.75oz}
• 1/3 cup diced sun-dried tomatoes, packed in oil {2oz}
• 8 oz. artichoke hearts, diced {1 can}
• 1/4 cup fresh basil, small pieces or 1 T. dried
• 2 teaspoons chopped fresh oregano or 1/2 t. dried
• 1/4 cup diced red onion {1.25oz}
• 3/4 cup black or kalamata olives, sliced {3.75oz}
• 2 teaspoons sauté spice
• 3-4 oz. feta cheese, crumbled
• 2 oz. freshly grated Parmesan cheese
• Black pepper
• Salt
• Garlic powder

Preparation

Step 1

SPICE SAUTÉ:
Combine equal amount of each spice and mix well.

DRESSING:
Whisk vinegar, mustard, salt and pepper to taste in a small bowl. Gradually whisk in oil to make a smooth dressing. Set aside.

Bring a large pot of salted water {about 1 T. kosher salt to 4 qts water} to a boil. Add the pasta and cook until al dente; drain, then pour pasta into a large bowl.

While the pasta is still warm, pour a couple tablespoons of the dressing over the pasta and toss so that the pasta doesn't stick together as it cools. Let cool to room temperature, tossing now and again to help the cooling process and to prevent sticking.

When pasta has cooled, add sun-dried tomatoes, artichokes, basil, onion, olives, sauté spice and oregano and toss. Add vinaigrette and toss again until the pasta ingredients are evenly coated. Add the cheeses and lightly toss. Chill until ready to serve.