Moroccan Style Pasta Salad - cooking recipe

Ingredients

For the Pasta Salad
1 lb tri-colored rotini pasta (spiral)
1 cup salami, cut into very thin sticks (or saucisson)
1 cup edam cheese, cut into tiny cubes (or other variety)
1 bell pepper, finely chopped (or cut into thin sticks)
1/2 cup green olives, sliced
1/2 cup corn
For the Vinaigrette
2/3 cup vinegar
2/3 cup olive oil
1 small onion, finely chopped
3 garlic cloves, partially crushed but not pressed
2 teaspoons dried za'atar spice mix (or oregano)
1 1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper (optional)

Preparation

Cook the pasta al dente according to the package directions. Drain the pasta, rinse with cold water, and leave it to cool and drain completely in a colander.
While the pasta is cooking, make the dressing. Place the vinaigrette's ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer the dressing for 5 minutes, stirring occasionally. Remove the partially crushed garlic cloves and set the dressing aside to cool.
Transfer the cooled pasta to a large bowl and add the salami, cheese, olives, peppers and corn (or add your own ingredients - up to 3 1/2 cups). Pour the vinaigrette over the salad and stir gently to mix. Cover, and leave the pasta salad to marinate in the fridge for several hours or overnight.
Stir the salad and check for seasoning, before serving.