I marinated some chicken breasts for tonight and am paring it with this colorful pasta salad. It has all of the ingredients that I love and it smells wonderful! Plus I love farfalle pasta. Maybe because all those bows make me feel girl-y! This makes enough for 4-6 people, so that means leftover for lunch tomorrow!
Have a great weekend!
Mediterranean Pasta Salad
1 lb. tricolor bowtie or fusilli pasta
1/4 cup balsamic vinegar
2-3 tsp. dijon mustard
Freshly ground black pepper
2/3 to 3/4 cup extra-virgin olive oil
1/3 cup diced sun-dried tomatoes (I used oil packed)
1/4 cup fresh basil, julienned
1/4 cup diced onion
2 large pickled pepperoncini , diced(I didn't want to buy a whole jar so I used sliced banana peppers)
3 Tbsp halved black olives
2 tsp. chopped fresh oregano
1-1/2 ounces feta cheese, crumbled
1-1/2 Tbsp grated romano cheese
I also put about 1/2 cup of canned chickpeas in this (rinsed and drained)
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 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.