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Tablefortwoblog.com
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½1X 2X 3X 1pound (454 g) dried fusili/rotini pasta, or whichever pasta shape you like – bowties work well in this too 1large cucumber, diced 1pint (473 g) grape tomatoes, sliced in half ½red onion, diced 1cup (135 g) kalamata olives, pitted and coarsely chopped 1cup (135 g) green olives, pitted and coarsely chopped 1 ½cups (225 g) crumbled feta cheese 5ounces (142 g) hard salami, sliced into 1/2-inch thick rounds and then quartered FOR THE DRESSING: ⅓cup (79 ml) olive oil 2cloves garlic, finely minced ⅛cup (29 ml) balsamic vinegar* 1tablespoon granulated sugar 1teaspoon kosher salt ½teaspoon ground black pepper
Directions
Cook the pasta according to the directions on the box then drain well and place in a large bowl. Add the cucumber, tomatoes, red onion, olives, feta, and hard salami on top. In a small bowl, whisk together olive oil, garlic, balsamic vinegar, sugar, salt, and pepper. Pour over pasta mixture and toss well to coat. Serve at room temperature or place in refrigerator for at least 4 hours to cool.
Notes
I used regular balsamic vinegar for this but a reader mentioned it turned her pasta salad a bit brown when she used regular balsamic. You can use white balsamic vinegar if you don’t want to possibly get a brown tint.
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