, pool parties, and backyard barbecues. Customize this recipe with whatever captures your imagination at the store—casarecce pasta, stuffed olives, stemmed caperberries, pickled garlic—the possibilities are nearly endless.
4 teaspoons Dijon mustard2 medium garlic cloves, grated on a Microplane grater1 cup cherry tomatoes, halved1/2 cup sun-dried tomatoes, slicedHow to Make ItWhisk together vinegar, oregano, mustard, lemon zest and juice, garlic, and black pepper in a large bowl. Add olive oil in a slow, steady stream, whisking constantly, until smooth.Add cooked pasta, cherry tomatoes, basil, feta, sun-dried tomatoes, olives, and capers, and toss gently to combine. Serve at room temperature or chilled.
Would love to have that for lunch!
This looks fantastic
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