Pasta Salad

INGREDIENTS

1-pound dried pasta like fusilli, penne, rotini or farfalle (bow tie)

1 cup sliced bell pepper (1 medium)

1 cup thinly sliced zucchini (1/2 medium)

1 cup halved cherry tomatoes

1/3 cup thinly sliced scallions (5 to 6)

1 cup (4 ounces) halved mixed olives

1 cup (2 ounces) grated parmesan cheese or hard cheese

1 cup (6 ounces) fresh mozzarella balls, chopped

1/3 cup fresh parsley or basil, optional

 

HOMEMADE DRESSING

1/3 cup red wine vinegar, white wine vinegar or champagne vinegar

1/2 teaspoon fine sea salt, plus more to taste

1/2 teaspoon fresh ground black pepper

1/2 teaspoon dried oregano

1/2 cup extra-virgin olive oil

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. Dressing – in a large bowl whisk the red wine vinegar, salt, pepper, oregano, and the olive oil until blended.
3. Add the drained and rinsed pasta to the dressing and mix well.
4. Stir in the bell pepper, zucchini, tomatoes, scallions, olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Cover and refrigerate 30 minutes prior to serving.