1pound(454g)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 ½cups(225g)crumbled feta cheese
5ounces(142g)hard salamisliced into 1/2-inch thick rounds and then quartered
For the dressing:
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.
Serve at room temperature or place in refrigerator for at least 4 hours to cool.
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.