kosher salt and freshly cracked black pepperto taste
For the Pasta Salad
2chalved cherry or grape tomatoes
2chalved and sliced Persian cucumbers
3bell peppers, diced (combination of red, yellow, orange)
1ckalmata olives, halved
1/2medred onion, very thinly sliced
1cchickpeas, rinsedoptional
1/2cpepperoncini, sliced into ringsoptional
1/4ccapers, rinsedoptional
1/4lbGenoa salami, slicedoptional
1 1/2cfetablock feta is best; omit if vegan
kosher salt and freshly ground black pepper to taste
Instructions
Cook pasta to al dente, according to package directions. Drain in a colander and rinse with cold water to cool. Set aside.
Meanwhile, in a large bowl, whisk to combine all of the vinaigrette ingredients. Taste for salt and pepper--you want it to be highly seasoned. Set a couple of tablespoons of vinaigrette aside to add before serving.
Add the cooled pasta to the large bowl with vinaigrette. Toss to coat the pasta well.
Add all of the vegetables to the pasta (minus the feta) and toss well again.
Crumble the feta over the pasta and toss gently.
Add reserved vinaigrette just before serving and taste for kosher salt and freshly ground black pepper.