Quick and easy pasta salad

The grated Parmesan almost melts with the sauce, much like a homemade Italian dressing. To make this pasta salad vegan, just skip the cheese.
Olives: I love the salty-sour taste of olives. Olives, green or Kalamata.

Adding pepperoncini to this salad is always a hit with me. A small amount of brine from the jar was also added to my dressing.
As for the herbs, I prefer parsley and basil. Discover your own preferences by trying new things.

The pasta salad recipe requires:
Dried pasta (penne, rotini, fusilli, farfalle, etc.), one pound

Half a medium bell pepper; a cup of chopped pepper

If you cut half of a medium-sized zucchini into thin pieces, you get a cup of zucchini.

cherry tomatoes, one cup, halved

Five to six onions, coarsely chopped, one-third of a cup in size

Half a cup of chopped banana peppers or pepperoncini, if desired.

Assorted olives, halved, which is equivalent to one cup (four ounces)

Grated Parmesan cheese (or other hard cheese): one cup or two ounces

Six ounces (one cup) fresh mozzarella balls, diced

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Use 1/3 cup of fresh basil or parsley, depending on your preference.

Make your own dressing

A third cup of vinegar, red, white or champagne.

Add half a teaspoon of fine sea salt; Adjust the seasoning to taste.

half a teaspoon freshly ground black pepper

Dried oregano, half a teaspoon

As an optional ingredient, you can use two or three tablespoons of pepperoncini liquid.

A quarter cup of extra virgin olive oil

First, boil enough water and season it in a large pot with salt. For pasta, the recommended cooking time is six to ten minutes, or until it reaches a soft, easily digestible consistency. Pay attention to the package for the recommended cooking time. Carefully empty the contents and wash the material under cold water.

Transfer the dressing to the bottom of a large bowl and set aside while the pasta cooks. Combine the olive oil, pepperoncini juice (if desired), oregano, salt, pepper, red wine vinegar and stir to combine. Mix the drained and rinsed pasta with the dressing.

Stir in the zucchini cubes, tomatoes, spring onions, pepperoncini (if desired), olives, Parmesan, mozzarella and herbs (if desired) with the remaining ingredients. To mix everything together, stir well. Check the spices by tasting the dish; Add salt and pepper if needed. It is recommended to put the dish in the refrigerator for at least 30 minutes and no more than 5 days before serving for optimal results.

Recommendations from Adams and Joanne

If you do this a day in advance, you will get better results because it will get better over time.

Nutrition Facts: Here’s a holistic perspective on food. Using data provided by the USDA, we calculated estimates.

The following is a breakdown of the nutrients in one serving: One serving is equal to one-tenth of the lettuce. Calories determined: 363 19 1/2 grams of total fat. Packed with 5.5 grams of saturated fat Cholesterol: 18.3 milligrams The sodium content is 507.1 mg. 37.6 grams of carbohydrates. There are 2.3 grams of fiber. The total sugar content is two grams. Substance: 11.7 grams of protein.