This Mediterranean Pasta Salad with homemade red wine vinaigrette is full of fresh vegetables and bright flavors.
YIELD: 8-10 servings
For the Pasta
1 lb spiral macaroni, cooked and drained
4 oz salami or pepperoni, sliced and julienned
2/3 cup thinly sliced red onion
1 pint cherry tomatoes, halved
1 cup seeded and diced cucumber
1 green bell pepper, diced
½ cup Kalamata olives, halved lengthwise
4 oz feta cheese, crumbled
For the Dressing
2/3 cup red wine vinegar
2 1/2 tsp sugar
3 tsp dried oregano
1 ½ tsp garlic powder
3/4 tsp red pepper flakes
2 ½ tsp Dijon mustard
1 ½ tsp salt
½ tsp black pepper
1 cup extra virgin olive oil
Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain and shock in cold water. Drain again.
Meanwhile, place the onions in a bowl of cold water to soften the bite. Drain after 5 minutes.
Toss together the salami (or pepperoni), onion slices, cherry tomatoes, cucumber, bell pepper, kalamata olives, feta cheese, and pasta.
In a separate bowl, whisk together the red wine vinegar, sugar, oregano, garlic powder, red pepper flakes, Dijon mustard, salt and pepper . Slowly pour in the olive oil and whisk to combine. I like to pour half the dressing over the salad, toss to combine, and chill for 4 to 12 hours. Then pour the remaining half of the dressing over the salad just before serving. Again, toss to combine. Serve.