Pasta Salad

Serve this tasty dish up with whatever you are grilling…
Pasta Salad
1 lb tri-colored rotini (spiral) pasta
1 cup salami, cut into very thin sticks
1 cup Edam cheese (or other variety), cut into tiny cubes or grated
1 bell pepper, finely chopped or cut into thin sticks
1/2 cup sliced green olives
1/2 cup corn
For the Vinaigrette:
2/3 cup vinegar
2/3 cup olive oil
1 small onion, finely chopped
3 cloves of garlic, partially crushed but not pressed
2 tsp dried oregano
1 1/2 tsps sugar
1 tsp salt
1/4 tsp cayenne pepper (optional)
Cook the pasta al dente according to the package directions.

Drain the pasta, rinse with cold water, and leave it to cool and drain completely in a colander.
While the pasta is cooking, make the dressing. Place the vinaigrette’s ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer the dressing for 5 minutes, stirring occasionally.

Remove the partially crushed garlic cloves and set the dressing aside to cool.

Transfer the cooled pasta to a large bowl and add the salami, cheese, olives, peppers and corn (or add your own ingredients – up to 3 1/2 cups). Pour the vinaigrette over the salad and stir gently to mix. Cover, and leave the pasta salad to marinate in the fridge for several hours or overnight.

Stir the salad before serving.