Quick and Easy Pasta Salad

• 1 pound dried pasta (fusilli, penne, rotini, or farfalle)
• 1 cup bell pepper, sliced (about 1 medium)
• 1 cup zucchini, thinly sliced (about 1/2 medium)
• 1 cup cherry tomatoes, halved
• 0.333333 cup green onions (scallions), thinly sliced (5 to 6)
• 0.25 cup pepperoncini or banana peppers, sliced (optional)
• 1 cup olives, halved (Kalamata and/or green)
• 1 cup grated Parmesan or other hard cheese
• 1 cup fresh mozzarella balls, chopped
• 0.333333 cup fresh parsley or basil, chopped
• 0.333333 cup red wine vinegar
• 0.5 teaspoon fine sea salt
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon dried oregano
• tablespoon juice from pepperoncini jar (optional)
• 0.5 cup extra-virgin olive oil

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 6 to 10 minutes (check package directions). Drain and rinse well under cold water.
2. In the bottom of a large bowl, whisk together the red wine vinegar, salt, black pepper, dried oregano, and pepperoncini juice (if using). Whisk in the olive oil until blended. Add the drained, rinsed pasta to the dressing and toss to coat.
3. Stir in the bell pepper, zucchini, cherry tomatoes, green onions, pepperoncini (if using), olives, Parmesan, mozzarella, and chopped herbs. Taste and adjust seasoning with salt and pepper as needed. Serve immediately or cover and refrigerate at least 30 minutes (up to 5 days) to let flavors meld.