Middle-Eastern Pasta Salad

Kosher salt

1 pound tricolor pasta, such as bow tie or fusilli

1/4 cup balsamic vinegar

2 to 3 teaspoons dijon mustard

Freshly ground pepper

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

1/3 cup diced sun-dried tomatoes

1/4 cup fresh basil, julienned

1/4 cup diced onion

2 large pickled pepperoncini peppers, diced

3 tablespoons halved black olives

2 teaspoons chopped fresh oregano

1 1/2 ounces feta cheese, crumbled

1 1/2 tablespoons grated romano cheese

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 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.
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.