Zesty Sicilian Pasta Salad

• 6 c. Kaslo Sourdough Classic Rotini
• 1/3 c. Red wine vinegar
• 1/3 c. Sliced sun-dried tomatoes in oil
• 1/4 c. Sun dried tomato oil
• 1 1/2 c. San Marzano tomatoes
• 3/4 c. Roasted red peppers
• 1/3 c. Sliced black olives
• 1/2 c. Artichoke hearts
• 1/4 c. Capers
• 3/4 c. Feta or preferred crumbly vegan cheese
• 1/2 c. Salami (Genoa, soppressata, or Peppered recommended)
• 1 Clove fresh garlic
• 1 tbsp. Italian seasoning
• S&P to taste
• Fresh basil
• Balsamic reduction (optional)

1. Bring a large stock pot of water to boil. Cook pasta according to package instructions, about 5-7 minutes, until just al dente. Strain, and move to a large mixing bowl. Bring to room temperature, stirring every so often, before moving to the fridge to fully cool.
2. Dice tomatoes, artichoke hearts, and roasted red peppers into bite-sized pieces. Slice salami into strips, and crush garlic clove, Combine ingredients with pasta in the mixing bowl, along with the sun-dried tomatoes, olives, capers, and feta (or preferred vegan cheese).
3. Combine red wine vinegar, sun-dried tomato oil (reserved from the jar), Italian seasoning, salt and pepper in a glass cup, and whisk to emulsify.
4. Pour vinaigrette over chilled pasta, and stir well. Refrigerate a minimum of 4 hours before serving.

Serve garnished with plenty of fresh basil leaves, and provide balsamic reduction on the side for drizzling. Enjoy this zesty, brightly flavored pasta salad all year long!