2 teaspoons granulated sugar

2 teaspoons Dijon mustard

1/2 teaspoon freshly ground black pepper

6 tablespoons olive oil

1/4 medium red onion, finely diced (1/2 cup)

For the pasta salad:

1 pound dried short pasta, such as farfalle, fusilli, penne, or orecchiette

1 pint cherry tomatoes (about 10 ounces), quartered

1/2 cup pitted Kalamata olives, halved

1/4 cup canned, diced pimentos

1/2 medium English or hothouse cucumber, diced (about 1 cup)

1/4 cup loosely packed fresh basil leaves

4 ounces goat cheese, crumbled

1/2 cup toasted pine nuts (optional)

Make the vinaigrette. Place the garlic, lemon juice, oregano, vinegar, salt, sugar, Dijon and pepper together in a glass jar. Add the oil, seal the jar, and shake until emulsified.

Pickle the onion. Pour 1/2 cup of the dressing into a large bowl (reserve the remaining for later). Add the red onion, stir to combine, and set aside.

Cook the pasta. Bring a large pot of salted water to a boil over medium-high heat. Add the pasta, and cook according to package directions until al dente. Drain and rinse with cold water to cool. Drain well.

Toss the salad. Add the drained pasta, tomatoes, olives, pimentos, cucumber and basil to the bowl with the dressing. Toss to coat. (At this point, you can set the salad aside for a few hours.)

Finish the salad. When ready to serve, add the reserved dressing, goat cheese and nuts, if using; then toss until well-combined.

Recipe notes: This salad can be made through Step 4 and stored in the refrigerator for up to one day. Let the salad come to room temperature, and taste and season with more salt as needed, as cold temperatures can dull the flavors. Wait until just before serving to drizzle with remaining vinaigrette and add the cheese and nuts. Leftovers can be refrigerated in an airtight container for up to three days.

(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)