• 4servings
  • 31minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Kosher salt

  2. 1 pound tricolor pasta, such as bow tie or fusilli

  3. 1/4 cup balsamic vinegar

  4. 2 to 3 teaspoons dijon mustard

  5. Freshly ground pepper

  6. 2/3 to 3/4 cup extra-virgin olive oil

  7. 1/3 cup diced sun-dried tomatoes

  8. 1/4 cup fresh basil, julienned

  9. 1/4 cup diced onion

  10. 2 large pickled pepperoncini peppers, diced

  11. 3 tablespoons halved black olives

  12. 2 teaspoons chopped fresh oregano

  13. 1 1/2 ounces feta cheese, crumbled

  14. 1 1/2 tablespoons grated romano cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon 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.

  3. Combine the sun-dried tomatoes , basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

  4. Photograph by Kang Kim


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