Mediterranean Pasta Salad

• 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

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
3. Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl.
4. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
5. Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl.
6. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper.
7. Add the vinaigrette and both cheeses and toss.
8. Chill until ready to serve.
9. Photograph by Kang Kim

kosher salt, pasta, balsamic vinegar, mustard, freshly ground pepper, extravirgin olive oil, tomatoes, fresh basil, onion, pepperoncini peppers, black olives, fresh oregano, feta cheese, romano cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/mediterranean-pasta-salad-recipe.html (may not work)