Ingredients
- 1 pound fusilli pasta (or pasta shape of your choosing)
- 1-2 tablespoons salt
- ⅓ cup red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup olive oil
- 1 tablespoon oil from sun-dried tomatoes (optional)
- ½ red onion, finely diced
- 1 pint cherry or grape tomatoes
- ¾ cup kalamata olives
- ½ large cucumber, diced
- 2 tablespoons chopped sun-dried tomatoes packed in oil
- 1 cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
- pepperoncini (optional)
Instructions
- Bring 1 gallon of water to boil in a large pot.
- Make vinaigrette while water is coming to a boil. In a medium bowl combine red wine vinegar, lemon juice, garlic powder, sugar, oregano, and salt and pepper. Slowly whisk in olive oil and sun-dried tomato oil.
- When water comes to a boil add 1-2 tablespoons of salt and pasta. Cook until al dented. Drain, rinse in warm water, and drain again.
- Place pasta in a large bowl and toss with ½ of vinaigrette. Chill in refrigerator.
- Once pasta has chilled for about 30 minutes, add remaining ingredients EXCEPT remaining vinaigrette. Chill in refrigerator for at least 1 hour.
- Just before serving, add remaining dressing and toss to coat.
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