1 lb. BOW TIE PASTA
1/4 cup BALSAMIC VINEGAR
1 Tablespoon DIJON MUSTARD
3/4 cup OLIVE OIL
1/3 cup DICED SUN-DRIED TOMATOES
1 small can, sliced BLACK OLIVES
5 pickled PEPPERONCINI PEPPERS, diced
Handful of sliced pepperoni, chopped
2 teaspoons dried BASIL
1 teaspoon dried oregano
1/2 cup crumbled FETA CHEESE
Bring a pot of salted water to a boil, cook until al dente, drain and rinse with cold water.
In a small bowl, whisk together vinegar, mustard, 1 teaspoon salt and pepper to taste. Gradually add in olive oil, whisk until smooth.
In a large bowl, combine tomatoes, olives, peppers, pepperoni, basil and oregano. Add pasta, feta cheese and vinegar mixture. Toss to coat, Garnish with whole pepperoni slices and more feta cheese. Refrigerate until ready to serve.
Adapted from Food Network Magazine