1pound(454g)of dried fusili/rotini pastaor whichever pasta shape you like - bowties work well in this too
1large cucumberdiced
1pint(473g)grape tomatoessliced in half
½red oniondiced
1cup(135g)kalamata olivespitted and coarsely chopped
1cup(135g)green olivespitted and coarsely chopped
1 ½cup(225g)crumbled feta cheese
5ounces(142g)hard salamisliced into 1/2-inch thick rounds and then quartered
⅓cup(79ml)olive oil
2clovesgarlicfinely minced
⅛cup(29ml)balsamic vinegar*
1tablespoongranulated sugar
1teaspoonkosher salt
½teaspoonground black pepper
Instructions
Cook the pasta according to the directions on the box then drain well and place in a large bowl.
Add the cucumber, tomatoes, red onion, olives, feta, and hard salami on top.
In a small bowl, whisk together olive oil, garlic, balsamic vinegar, sugar, salt, and pepper.
Pour over pasta mixture and toss well to coat.
Place in refrigerator for at least 4 hours (I did 6 hours).
Serve chilled.
Notes
I used regular balsamic vinegar for this but a reader mentioned it turned her pasta salad a bit brown when she used regular balsamic. You can use white balsamic vinegar if you don't want to possibly get a brown tint.