Mediterranean Pasta Salad

• 1 tablespoon kosher salt
• 1 lb tri-colored pasta
• 1/2 cup red wine vinegar
• 2 -3 teaspoons Dijon mustard
• fresh ground pepper
• 1 teaspoon kosher salt
• 3/4 - 1 cup extra virgin olive oil
• 1/4 cup sun-dried tomato (Marinated, Julienned)
• 1/4 cup fresh basil, julienned
• 1/4 cup red onion, thinly sliced and separated
• 1/2 cup roasted peppers, sliced into small pieces
• 1/2 cup pepperoncini pepper, diced
• 1/2 cup black olives, pitted and sliced
• 1 cup marinated artichoke, chopped or sliced
• 4 ounces prosciutto, pre-diced works great
• 1 1/2 teaspoons italian seasoning
• 1/2 cup asiago cheese, diced
• 2 tablespoons romano cheese, grated

1. 1. Bring a large pot of salted water to a full boil. Add pasta and cook until al dente; drain, rinse immediately with cold water to cool. Drain again and set aside.
2. 2. Vinaigrette: Whisk vinegar, mustard, 1 teaspoon salt, and fresh ground pepper in a small bowl. Whisk in enough oil to make a smooth vinaigrette.
3. 3. Combine sun-dried tomatoes, basil, red onion, pepperoncini, olives, roasted peppers, artichokes, prosciutto, and Italian Seasoning in a large bowl. Mix in pasta.
4. 4. Add vinaigrette to mixture and both cheeses; toss well. Add additional salt and pepper according to your taste.
5. 5. Chill. The longer the better.
6. Note: If making a day ahead of time, I make a little extra Vinaigrette to add if necessary. Pasta usually soaks up the dressing.
7. Enjoy!

kosher salt, pasta, red wine vinegar, mustard, fresh ground pepper, kosher salt, extra virgin olive oil, tomato, fresh basil, red onion, peppers, pepperoncini pepper, black olives, marinated artichoke, works great, italian seasoning, asiago cheese, romano cheese

Taken from www.food.com/recipe/mediterranean-pasta-salad-431492 (may not work)