Mediterranean Pasta Salad

I used to make this amazing antipasto pasta salad, but it was getting really expensive to make.  I'd get that really great salami out of the deli, as well as smoked fontina cheese...it was too much.  I started searching for recipes online for an alternative, and came across a nice Greek pasta salad recipe.  I decided to combine the best ingredients of the two, and came up with this creation.

Mediterranean Pasta Salad (for lots of people)! 

2 (12 oz) boxes tri colored rotini pasta
3/4 package Italian dry salami chopped
1 small can sliced mushrooms drained
1 red bell pepper chopped
1/3 cup calamata (greek) olives
1/2 cup cherry tomatoes halved
1 package dry Italian dressing mix
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 1/2 packages feta cheese (garlic & herb)
salt and ground black pepper to taste

Cook pasta according to package directions in salted pot of water until al dente.  Rinse, drain, and cool.  Set aside.

Whisk together olive oil, vinegar, oregano, parsley in a bowl.  Set aside.

Combine pasta with dried Italian seasoning, all veggies, and chopped salami.  Pour olive oil mixture over pasta salad.  Cover, and chill overnight.

This pasta salad is on the drier side,  you can add more dressing if you like.  I find that it adds a lot of oil, so I like mine like this.  All ready to go for the Superbowl party tomorrow!  Go Packers!

MGD