I love this recipe, it is one of my go to it salads, especially in the summer.
Remember, if your concerned about the amount of oil used in the dressing you can play around with the amount used. Start out at under 1/2 cup, if it tastes great, stop there. You also don’t have to add all of the dressing, start out with drizzling 1/4 cup over the salad when you first put it together, taste it and add more if you think it needs it just before serving. This does make a fair sized salad.
1 pounds pasta such as bow tie or fusilli
1/4 cup balsamic vinegar
2 – 3 tsps Dijon mustard
Freshly ground pepper
2/3 cup extra-virgin olive oil
1/3 cup sun dried tomatoes
1/4 cup fresh basil, julienned
1/4 cup diced onion
3 Tbsp halved black olives
2 large pickled pepperoncini peppers, sliced
2 tsps chopped fresh oregano
3 ozs feta cheese, crumbled
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, 1/2 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.
Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, salt and pepper to taste. Add the vinaigrette and cheese and toss.
Chill until ready to serve.