Summer Pasta Salad

This has been a Felder family favorite for years, and lends itself to many different variations. Here's the version I do best.

What's in it:

1 lb pasta (farfalle/bowties or macaroni elbows are fun)

1 chopped red/yellow/orange pepper (or combo of all!)

1/2 lb fresh mozzarella

1 can garbanzo beans

1 can olives

20-30 cherry tomatoes

15 slices salami, quartered

10-20 sliced pepperoncini (remove seeds)

lots of fresh basil

Dressing:

1 tbsp dijon mustard

1 tbsp water

2 tsp balsamic vinegar

1/3 cup red wine vinegar

1/4 cup vegetable oil

1/4 cup olive oil

1/4 tsp red hot pepper flakes (optional)

2 tbsp toasted sesame seeds (optional)

salt & pepper (optional)

Toss all together, et voila! This time I tried little mozzarella pearls to save on chopping time; works great. The proportions and presence of ingredients can differ depending on your preference. I'd suggest keeping the fresh basil in a separate dish to sprinkle on top with each serving, then you can eat it for leftovers and the dressing enhances the flavor after keeping.

Serves: This recipe feeds an army.

Bon appetit!