Mediterranean Pasta Salad

By Dixie8686

Ingredients

• Kosher salt and freshly ground black pepper
• 1 pound tricolor pasta, such as bowtie or fusilli
• 1/4 cup balsamic vinegar
• 2 to 3 teaspoons Dijon mustard
• 2/3 to 3/4 extra-virgin olive oil
• 1/3 cup diced sun-dried tomatoes
• 1/4 cup fresh basil, chiffonade
• 1/4 cup diced onion (I love using a sweet onion here)
• 2 large pickled pepperoncini peppers, diced
• 3 tablespoons halved black olives
• 2 teaspoons chopped fresh oregano or 1/4 teaspoon dried oregano
• 1 1/2 ounces feta cheese, crumbled
• 1 1/2 tablespoons grated romano cheese, optional

Details

Servings 4
Adapted from dreamydish.com

Preparation

Step 1

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

Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon 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 to taste.

Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinegrette and both cheeses and toss. Chill until ready to serve.