Name: Mediterranean Pasta Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H11M0.000S
Total time: P0Y0M0DT0H31M0.000S
Yield: 4 to 6 servings
Cuisine: european
Ingredients: Kosher salt; 1 pound tricolor pasta, such as bow tie or fusilli; 1/4 cup balsamic vinegar; 2 to 3 teaspoons dijon mustard; Freshly ground pepper; 2/3 to 3/4 cup extra-virgin 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; 3 tablespoons halved black olives; 2 teaspoons chopped fresh oregano; 1 1/2 ounces feta cheese, crumbled; 1 1/2 tablespoons grated romano cheese

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 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.
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.

Photograph by Kang Kim

Recipe courtesy Papouli's Greek Grill for Food Network Magazine

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Mediterranean Pasta Salad

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