Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.)

Step 5

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