This vibrant cold pasta salad combines al dente pasta with a medley of fresh vegetables, olives, and cheeses, all tossed in a zesty vinegar-based dressing. It's a refreshing dish perfect for summer gatherings, potlucks, or picnics. The salad is not only flavorful but also make-ahead friendly, as the flavors meld beautifully when chilled.

Ingredients

• 1 pound pasta (fusilli, penne, rotini, or farfalle)

• 1 cup sliced bell pepper

• 1 cup thinly sliced zucchini

• 1 cup cherry tomatoes, halved

• 1/3 cup sliced green onions

• 1/4 cup sliced banana peppers or pepperoncini (optional)

• 1 cup mixed olives, halved

• 1 cup grated Parmesan or similar hard cheese

• 1 cup chopped fresh mozzarella balls

• 1/3 cup fresh parsley or basil (optional)

• 1/3 cup vinegar (red, white wine, or champagne)

• 1/2 teaspoon salt (adjust to taste)

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon dried oregano

• 2–3 tablespoons juice from banana pepper or pepperoncini jar (optional)

• 1/2 cup olive oil (extra virgin recommended)

Directions

1. Cook the Pasta: Fill a large pot with water, adding about 1 tablespoon of salt per gallon. Bring to a rolling boil over high heat. Add pasta and stir immediately to prevent sticking. Cook for 6–10 minutes, stirring occasionally, until pasta is al dente; it should have a slight firmness when bitten. Drain thoroughly in a colander, then rinse under cold running water to stop the cooking process.

2. Prepare the Dressing: In a large bowl, whisk together the vinegar, salt, pepper, oregano, and optional pepper jar juice. While whisking continuously, slowly drizzle in the olive oil to create an emulsion. The gradual addition is crucial for a smooth dressing that won't separate.

3. Combine Pasta and Dressing: Add the cooled pasta to the dressing and toss until evenly coated.

4. Add Vegetables and Cheese: Gently fold in the bell pepper, zucchini, cherry tomatoes, green onions, banana peppers (if using), olives, both cheeses, and fresh herbs (if using).

5. Chill and Serve: Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Nutritional Information (Per Serving)

• Calories: Approximately 450 kcal

• Total Fat: 28 g

• Saturated Fat: 6 g

• Cholesterol: 20 mg

• Sodium: 400 mg

• Total Carbohydrates: 40 g

• Dietary Fiber: 3 g

• Sugars: 5 g

• Protein: 12 g