Prep Information
Prep Time
45 minutes
Cook Time
minutes
Serves
8-10 people
Ingredients
For the Salad:
- 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)
- 1/4 cup sliced pepperoncini or banana peppers, optional
- 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
- 1/3 cup Lemon White Balsamic or Garlic Chive White Balsamic
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon dried oregano
- 2 to 3 tablespoons juice from pepperoncini jar, optional
- 1/2 cup Basil Infused Olive Oil
Instructions
- 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.
- While the pasta cooks, in the bottom of a large bowl, make the dressing
- Whisk the Lemon White Balsamic or Garlic Chive White Balsamic, salt, pepper, oregano, pepperoncini juice (if using), and the Basil Infused olive oil until blended.
- Add the drained and rinsed pasta to the dressing and mix well.
- Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and herbs (if using).
- Taste for seasoning and adjust with salt and pepper as needed.
- Serve or for the best results, cover and refrigerate for at least 30 minutes and up to 3 days.