Recipe Courtesy of Brenna

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Pasta Salad:

1 pound dried pasta – I like rotini for this!
1 cup sliced bell pepper
1 cup thinly sliced zucchini into half moons
1 cup halved cherry tomatoes
1/3 cup thinly sliced scallions
1 cup halved mixed olives
1 cup grated parmesan cheese
1 cup fresh mozzarella balls, chopped
1/3 cup fresh parsley or basil (optional)

Dressing:

1/3 cup white wine vinegar
1/2 teaspoon fine sea salt (plus more to taste)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
1/2 cup extra-virgin olive oil

Step 1. Bring a large pot of salted water to a boil. Add pasta and cook until tender, per box instructions. Drain & rinse well under cold water. Put in fridge to chill. I usually cook my pasta in advance to doing the rest of the recipe, or use leftover pasta from the night before.

Step 2. In a large bowl, make the dressing. Whisk the white wine vinegar, salt, pepper, oregano, and olive oil until well incorporated. Pull pasta out of the fridge and add directly into the dressing and mix well.

Step 3. Add in bell pepper, zucchini, tomatoes, scallion, olives, parmesan, mozzarella, and herbs. Taste for seasoning, cover and refrigerate for 30 minutes before serving. This is the step to add in any other fresh veggies in season! Swap out cherry tomatoes for diced heirloom tomatoes, add snap peas, spinach, or mushrooms!

*The longer this all sits together, the more flavorful it will be! If you can make this the night before then wait until the next day to have this, all of the veggies will have soaked up that dressing too!