How to Make Pasta Salad

• Bring a large pot of salted water to a rolling boil. Add 1 pound of dried pasta and cook until tender, about 6 to 10 minutes. Once ready, drain and rinse under cold water to stop the cooking process.
• While the pasta cooks, prepare the dressing in a large bowl. Whisk together 1/3 cup red wine vinegar, 1/2 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon dried oregano. Add 2 to 3 tablespoons of juice from the pepperoncini jar and 1/2 cup extra-virgin olive oil, whisking until well combined.
• Add the drained pasta to the dressing, mixing well to coat. Then stir in 1 cup sliced bell pepper, 1 cup thinly sliced zucchini, 1 cup halved cherry tomatoes, 1/3 cup thinly sliced green onions, and the optional 1/4 cup sliced pepperoncini.
• Gently fold in 1 cup mixed olives, 1 cup grated parmesan cheese, and 1 cup chopped fresh mozzarella balls. Mix until everything is evenly distributed and the cheese begins to melt slightly.
• Taste your salad and adjust seasoning with more salt and pepper as needed. You can serve it immediately or refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
• Garnish with fresh parsley or basil just before serving for an extra burst of flavor.