Give the gift of Pasta made with love!

Yield: 4 to 6 servings.


  • Kosher salt
  • 1 pound tricolor pasta, such as bow tie or fusilli
  • 1/4 cup Olive the Best 18 Year Traditional balsamic vinegar
  • 2 to 3 teaspoons dijon mustard
  • Freshly ground pepper
  • 2/3 to 3/4 cup Olive the Best Frantoio extra-virgin olive oil
  • 1/3 cup diced sun-dried tomatoes
  • 1/4 cup fresh basil, julienned
  • 1/4 cup diced onion
  • 2 large pickled pepperoncini peppers, diced
  • 3 tablespoons halved black olives
  • 2 teaspoons chopped fresh oregano
  • 1 1/2 ounces feta cheese, crumbled
  • 1 1/2 tablespoons grated romano cheese


Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.

Meanwhile, make the vinaigrette: Whisk the Olive the Best 18 year Traditional Vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the Frantoio Extra Virgin Olive Oil to make a smooth dressing; season with salt and pepper.

Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.