Zanhard's Recipes

Pasta
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 10

Ingredients:

• 1 pound dried pasta like fusilli, penne, rotini or farfalle
• 1 cup sliced bell pepper, 1 medium
• 1 cup thinly sliced zucchini or cucumber
• 1 cup halved cherry tomatoes
• 1/3 cup thinly sliced green onions, 5 to 6 green onions
• 1/4 cup sliced pepperoncini or banana peppers, optional
• 1 cup (4 ounces) halved mixed olives
• 1 cup (2 ounces) grated parmesan cheese or other hard cheese
• 1 cup mozzarella balls or feta
• 1/3 cup fresh parsley or basil, optional
• 1/3 cup red wine vinegar, white wine vinegar, or champagne vinegar
• 1/2 tsp fine sea salt
• 1/2 tsp fresh ground black pepper
• 1/2 tsp dried oregano
• 2 to 3 tbsp juice from pepperoncini jar, optional
• 1/2 cup extra-virgin olive oil

Steps:

1. Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
2. While the pasta cooks, make the dressing in the bottom of a large bowl. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
3. Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve, or for the best results, cover and refrigerate for at least 30 minutes and up to 5 days.