Ensalada de pasta italiana

Ingredientes

• 1/4 cup red wine vinegar
• 2 teaspoons Dijon mustard
• 1 medium clove garlic (minced)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/3 cup extra virgin olive oil
• salt and freshly ground black pepper (to taste)
• 10 ounces dried rotini pasta (or other short pasta)
• 4 ounces provolone cheese (diced small)
• 4 ounces salami (sliced into thin ribbons)
• 8 oil packed sun-dried tomatoes (coarsely chopped)
• 8 ounces cherry tomatoes (halved)
• 1 cup castelvetrano olives (pitted and coarsely chopped)
• 1 1/2 cups cooked cannellini beans (or 1 15-ounce can drained)

Preparación

1. 1

   To make the Italian Dressing, combine first 5 ingredients (red wine vinegar through thyme) in a blender; blend until combined. With the blender running, slowly drizzle in the olive oil. Season to taste with salt and pepper and blend to combine. Set aside.

2. 2

   Meanwhile, cook pasta until al dente; drain and rinse with cold water to stop cooking process. Transfer to a large serving bowl.

3. 3

   Add remaining ingredients to pasta (cheese through cannellini beans). Pour desired amount of homemade Italian Dressing over and gently toss to coat. Cover and refrigerate for 30 minutes or up to 2 hours to allow flavors to meld before serving. Serve.