Tasty Cold Pasta Salad (Print Version)

# Ingredients:

→ Main

01 - 1 pound pasta (fusilli, penne, rotini, or farfalle)
02 - 1 cup sliced bell pepper
03 - 1 cup thin zucchini slices
04 - 1 cup cherry tomatoes, halved
05 - 1/3 cup sliced green onions
06 - 1/4 cup sliced banana peppers or pepperoncini (optional)
07 - 1 cup mixed olives, halved
08 - 1 cup grated parmesan or similar hard cheese
09 - 1 cup chopped fresh mozzarella balls
10 - 1/3 cup fresh parsley or basil (optional)

→ Dressing

11 - 1/3 cup vinegar (red, white wine, or champagne)
12 - 1/2 tsp salt (adjust to taste)
13 - 1/2 tsp ground black pepper
14 - 1/2 tsp dried oregano
15 - 2–3 tbsp juice from banana pepper or pepperoncini jar (optional)
16 - 1/2 cup olive oil

# Instructions:

01 - Boil salted water and cook pasta for 6–10 minutes until al dente. Drain and rinse under cold water.
02 - In a large bowl, whisk vinegar, salt, pepper, oregano, optional pepper juice, and olive oil.
03 - Toss cooled pasta in the dressing until evenly coated.
04 - Stir in vegetables, olives, cheese, and herbs. Mix well.
05 - Taste and adjust seasoning. Serve immediately or chill for at least 30 minutes. Keeps well for up to 5 days in the fridge.

# Notes:

01 - Make-ahead friendly: pasta salad tastes better after chilling.
02 - For best flavor, chill salad for at least 1 hour before serving.
03 - Customizable: swap vegetables, cheeses, or herbs as preferred.
04 - Ensure pasta is al dente to avoid mushiness.

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