This is what I wish I would have tried last time (instead of 1 1/2 cups red wine vinegar).

• 4 cups rotini pasta
• 1/2 cup red wine vinegar
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1/2 teaspoon salt (plus 1 tablespoon for pasta water)
• 1/2 teaspoon pepper
• 1 1/3 cup extra-virgin olive oil
• 10 cherry tomatoes, halved
• 1 small red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cucumber, sliced
• 1 cup sliced black olives
• 1 cup crumbled feta cheese
• 6 ounces salami (in 1/4 cubes)

1. Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine salami, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl.  If making a day or two ahead of time, don’t include the cucumbers and tomatoes until a few hours before serving.
2. Fill a large pot with salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, beyond al dente, about 14 minutes. Drain well in a colander, then throw it in another large bowl while still hot, and pour the vinaigrette over the top.  Gently mix to coat.
3. Mix it all together in one bowl.
4. Cover and chill for 3 hours before serving.