Mediterranean Pasta Salad

Salt
1 lb. tricolor pasta, such as bow tie or fusilli
1/4 cup balsamic vinegar
2 to 3 tsp. 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 T. halved black olives
2 tsp. chopped fresh oregano
1-1/2 ounces feta cheese, crumbled
1-1/2 T. grated romano cheese

Cook pasta in salted water until al dente; drain, then rinse with cold water to cool.

Meanwhile, 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.

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.

Serves 4 to 6.

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