Mediterranean Pasta Salad - cooking recipe

Ingredients

1 tablespoon kosher salt
1 lb tri-colored pasta
1/2 cup red wine vinegar
2 -3 teaspoons Dijon mustard
fresh ground pepper
1 teaspoon kosher salt
3/4 - 1 cup extra virgin olive oil
1/4 cup sun-dried tomato (Marinated, Julienned)
1/4 cup fresh basil, julienned
1/4 cup red onion, thinly sliced and separated
1/2 cup roasted peppers, sliced into small pieces
1/2 cup pepperoncini pepper, diced
1/2 cup black olives, pitted and sliced
1 cup marinated artichoke, chopped or sliced
4 ounces prosciutto, pre-diced works great
1 1/2 teaspoons italian seasoning
1/2 cup asiago cheese, diced
2 tablespoons romano cheese, grated

Preparation

1. Bring a large pot of salted water to a full boil. Add pasta and cook until al dente; drain, rinse immediately with cold water to cool. Drain again and set aside.
2. Vinaigrette: Whisk vinegar, mustard, 1 teaspoon salt, and fresh ground pepper in a small bowl. Whisk in enough oil to make a smooth vinaigrette.
3. Combine sun-dried tomatoes, basil, red onion, pepperoncini, olives, roasted peppers, artichokes, prosciutto, and Italian Seasoning in a large bowl. Mix in pasta.
4. Add vinaigrette to mixture and both cheeses; toss well. Add additional salt and pepper according to your taste.
5. Chill. The longer the better.
Note: If making a day ahead of time, I make a little extra Vinaigrette to add if necessary. Pasta usually soaks up the dressing.
Enjoy!