My Latest Pasta Salad

• 1/4 cup (60 ml) freshly squeezed lemon juice
• 1 tbsp (15 ml) red wine vinegar
• 2 tbsp (6g) dried oregano
• 1 1/2 tsp kosher salt
• 2 tsp sugar
• 3 garlic cloves, pressed
• 1 tbsp (15 ml) Dijon mustard
• 1/2 tsp freshly ground black pepper
• 1 shallot, thinly sliced
• 1/3 cup (80 ml) olive oil
• 1 lb (454g) dry pasta, such as penne or rotini
• 1/2 English cucumber, seeded and diced
• 1 pint (300g) cherry tomatoes, halved
• 1/2 cup (140g) pitted kalamata olives
• 1 cup (200g) jarred roasted red peppers, sliced
• 1/4 cup fresh herbs, chopped, such as parsley or basil
• 1 small package goat cheese, crumbled
• 1/2 cup (65g) roasted pine nuts

Instructions

1. 1

   Combine all the ingredients for the vinaigrette in a jar or a container with a lid. Shake vigorously until emulsified.

2. 2

   Boil the pasta to al dente according to the package instructions. Drain and rinse under cold water to stop the cooking process. Drain well. While the pasta is still warm, dress it with the vinaigrette prepared in step 1. Then add the tomatoes, peppers, cucumbers, fresh herbs and olives. Season with more salt and pepper to taste.

3. 3

   Garnish with goat cheese and pine nuts just before serving.