Italian Style Pasta Salad

I am all about sides and salads during the summer months. This is an easy dish that can be prepped a day early if you're hosting a BBQ. You can adapt the recipe pretty easily, but don't skip the pepperoncini, they add a lot of flavor.

Adapted from Dishing Out Health

For the salad:

1 pound fusilli pasta

1 pint cherry tomatoes, halved

1 cup thinly sliced mini sweet peppers

3/4 cup sliced pepperoncini peppers

3/4 cup pitted kalamata olives, halved

1 cup grated Parmesan cheese

3/4 cup small cubed provolone or mozzarella cheese

For the dressing:

1/2 cup olive oil

1/4 cup red wine vinegar

2 tablespoon pepperoncini brine from the jar 

2 green onions, chopped

2 garlic cloves, minced

2 teaspoon dried oregano

2 teaspoon dried parsley

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

Bring a large pot of salted water to a boil. Cook pasta until al dente. Once done, rinse with cold water and set to the side.

While the pasta water boils and pasta cooks, prep the dressing. In a large measuring cup (or bowl), mix together the olive oil, red wine vinegar, pepperoncini brine, green onions, garlic, oregano, parsley, salt and pepper. Set aside and cut and chop all the salad ingredients. 

In your serving bowl, combine the pasta, prepares dressing and all the salad ingredients. Mix and refrigerate at least 1 hour before serving. 

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