MEDITERRANEAN PASTA SALAD Ingredients
• 1 Tsp salt
• 1/2 Tsp Ground black pepper
• 1 LB tri-color Bow Tie pasta, (or fusilli……I.E. Spiral macaroni)
• 1/2 LB frozen Cheese tortellini (optional)
• 1/4 cup Balsamic vinegar
• 1 Tbsp Dijon mustard
• 2/3 to 3/4 cup extra-virgin olive oil
• 1/3 cup finely diced sun-dried tomatoes
• 1/4 cup fresh basil, julienned (2 Tsp dried)
• 1/4 cup diced onion
• 1/4 cup diced red bell peppers, seeded and membrane removed
• 2-3 large pickled pepperoncini peppers, diced
• 3 Tbsp sliced black olives
• 2 Tsp chopped fresh oregano (or 1 Tsp dried)
• 2-3 ounces feta cheese, crumbled
• 1/4 cup fresh grated romano cheese (not the canned crap)
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water and set aside to drain thoroughly. (If using tortellini add to pot of bow tie timed so that they get done simultaneously).
Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 Tsp salt, and 1/2 Tsp pepper in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing. Combine the sun-dried tomatoes, basil, onion, pepperoncini, red peppers, olives and oregano into the bowl.(If using dried spices and tomatoes let vinaigrette sit for an hour or so to reconstitute them to get full flavor). Put the cooked pasta in a large bowl, add the vinaigrette, salt and pepper to taste and both cheeses, toss thoroughly. Chill until ready to serve.
