Mediterranean Pasta Salad

I made this pasta as a more interesting alternative to my boring yogurt and granola lunches that I usually take to work. It's very delicious.

Ingredients

kosher salt

1 pound tricolor pasta, such as bow tie or fusilli

1/4 cup balsamic vinegar

2-3 t. dijon mustard

pepper

2/3 to 3/4 c. olive oil

1/3 c. diced sun-dried tomatoes

1/4 c. fresh basil, julienned

1/4 c. diced onion

2 large pickled pepperoncini pepper, diced

3 T. halved black olives

2 t. chopped fresh oregano

1 1/2 oz. crumbled feta

1 1/2 T grated romano cheese Mediterranean Pasta Salad

Preparation

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.

2. 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.

3. 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 vinaigrette and both cheeses and toss. Chill until ready to serve.

*Here are the changes I made to the recipe: 1) I did not add olives or pepperoncini peppers, 2) I used grape tomatoes instead of sun-dried (however I'm sure sun-dried is good), 3) I added 4 oz. of feta instead of 1.5, 4) I added about 4 T of romano instead of 1.5 (it's always better with more cheese), and 5) I used campanelle pasta because I could not find tricolor bowtie and I'm bored with fusilli. I decided to give you the original recipe instead of my adaptation because I know that many people like olives and might prefer sun-dried tomatoes over grape. Either way, delicious!

*Recipe from Food Network Magazine, October 2009

-Sarah