Ingredients
One pound of dried pasta—penne, rotini, fusilli, or farfalle
One cup of bell pepper pieces; one medium-sized
One cup of finely sliced zucchini, half of a medium-sized zucchini
One cup of cherry tomatoes split in half
One third cup of finely chopped scallions, five to six
If preferred, one quarter cup of chopped banana peppers or pepperoncini
One cup (four ounces) of varied olives, halfed
One cup (two ounces) of grated parmesan cheese or any kind of hard cheese
One cup six ounces of chopped fresh mozzarella balls
One third cup fresh parsley or basil, depending on taste
DIY dressing
One third cup of either white, red, or champagne vinegar.
0.5 teaspoon of fine sea salt; more is optional based on taste.
0.5 tsp freshly ground black pepper
0.5 tsp. dried oregano
Optional: Two to three teaspoons liquid drawn from a jar of pepperoncini.
½ cups extra-virgin olive oil
Directions:
1. In a large pot set aside enough water and add salt. Usually spending between six to ten minutes, cook the pasta until it is soft and readily digestible. For the necessary cooking time, see the packing directions. Empty the material then carefully rinse it under cold water.
As the pasta cooks, arrange the dressing in the bottom of a large bowl. Mix until thoroughly incorporated the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if preferred), and olive oil. Well mix the pasta that has been drained and cleaned with the dressing.
To the mix add the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if preferred), olives, parmesan, mozzarella, and herbs (if desired). Stirring will help to combine everything. Taste the food to assess the seasonings; then, using salt and pepper, make any required corrections. Chilling the meal for at least thirty minutes and up to five days before serving is advised if you want best results.
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