EASY PASTA SALAD
(Serves 6 to 8)
Ingredients:
½ cup vinaigrette dressing: 2 Tbsp. red wine vinegar, 6 Tbsp. olive oil, 2 tsp. fresh lemon juice, 1/4 tsp. salt, 1/4 tsp. sugar, 1/4 tsp. ground black pepper, ½ tsp. dried oregano, 1 Tbsp. Dijon mustard (optional)
8 oz. short pasta: bow ties, penne, elbow, orchiette, rotini, etc.
8 oz. cherry tomatoes: halved
3 sm. pickling cucumbers: peeled, seeded, diced
1/4 lg. red/orange/yellow bell pepper: seeded, diced
1/4 cup. crumbled Feta or goat cheese
3 oz. thin salami slices: cut into quartered rounds (optional)
Directions:
(1) Bring salted water to a boil in a large pot over medium-high heat. Add the pasta and cook 8-10 minutes.
(2) Drain the pasta in a colander, and run under cold water. Set aside to cool for 5-10 minutes.
(3) Whisk together the ingredients for the vinaigrette in a small mixing bowl until emulsified.
(4) After the pasta is well drained, transfer to a large bowl. Add the vinaigrette dressing to the pasta, and stir to mix. Add the cherry tomatoes, cucumber, bell pepper, salami (if using), and crumbled cheese; stir to mix.
(5) Refrigerate the pasta salad for at least 30 minutes before serving, for the flavors to meld.
(6) This pasta salad keeps well in an airtight container in the refrigerator for up to 5 days. Taste and season again before serving if needed.