mediterranean pasta salad

courtesy of: food network magazine
adapted from: papouli's greek grill
submitted by: missi
serves: 4-6

- salt
- 1 lb tricolor pasta
- 1/4c balsamic vinegar
- 2-3 tbsp dijon mustard
- freshly ground pepper
- 2/3-3/4c extra virgin olive oil
- 1/3c diced sun-dried tomatoes
- 1/4c fresh basil, julienned
- 1/4c diced onion
- 2 large pickled pepperoncini peppers, diced
- 3 tbsp halved black olives
- 2 tsp chopped fresh oregano
- 1-1/2oz feta cheese, crumbled
- 1-1/2 tbsp grated romano cheese

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. make the vinaigrette: whisk the vinegar, mustard, 1 tsp 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 tsp salt and 1 tsp pepper. add the vinaigrette and both cheeses and toss. chill until ready to serve.

image: food network magazine