One pound of dried pasta—penne, rotini, fusilli, or farfalle

One cup of bell pepper pieces; one medium-sized

One cup of finely sliced zucchini, half of a medium-sized zucchini

One cup of cherry tomatoes split in half

One third cup of finely chopped scallions, five to six

If preferred, one quarter cup of chopped banana peppers or pepperoncini

One cup (four ounces) of varied olives, halfed

One cup (two ounces) of grated parmesan cheese or any kind of hard cheese

One cup six ounces of chopped fresh mozzarella balls

One third cup fresh parsley or basil, depending on taste

DIY dressing

One third cup of either white, red, or champagne vinegar.

0.5 teaspoon of fine sea salt; more is optional based on taste.

0.5 tsp freshly ground black pepper

0.5 tsp. dried oregano

Optional: Two to three teaspoons liquid drawn from a jar of pepperoncini.

½ cups extra-virgin olive oil

Directions: 1. In a large pot set aside enough water and add salt. Usually spending between six to ten minutes, cook the pasta until it is soft and readily digestible. For the necessary cooking time, see the packing directions. Empty the material then carefully rinse it under cold water.

As the pasta cooks, arrange the dressing in the bottom of a large bowl. Mix until thoroughly incorporated the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if preferred), and olive oil. Well mix the pasta that has been drained and cleaned with the dressing.

To the mix add the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if preferred), olives, parmesan, mozzarella, and herbs (if desired). Stirring will help to combine everything. Taste the food to assess the seasonings; then, using salt and pepper, make any required corrections. Chilling the meal for at least thirty minutes and up to five days before serving is advised if you want best results.

Guideline from Adam and Joanne

This becomes better with time; so, it is advisable to plan to perform it one day ahead.

Dietary information: The following is a general view of the nutrition. We have computed approximations using USDA data.

The nutritional details per serving follow: One tenth of the salad is serving size. Calculated calories: 363 19.1g is total fat. Five and a half grammes of saturated fat Cholesterol: eighteen.3 mg Sodium: 507.1mg. 36.6g is the carbohydrate. Dietary Fiber: 2.3g. Two grammes of total sugars. Protein: 11.7g.