Summertime Pasta Salad
Would it even be a backyard gathering/picnic/4th of July celebration/summertime in general if there wasn't pasta salad present? This Summertime Pasta Salad is superior (in our opinion) thanks to garden fresh veggies, a variety of seasonings, and hunks of mozzarella!
Ingredients
For the Pasta Salad
- 1 lb Dried pasta of your choice
- 1 cup Bell pepper sliced
- 1 cup zucchini thinly sliced
- 1 cup Cherry tomatoes halved
- ⅓ cup Scallions thinly sliced
- ¼ cup Pepperoncini or banana peppers thinly sliced
- 1 cup Mixed olives halved
- 1 cup Grated parmesan cheese
- 1 cup Fresh mozzarella balls chopped
- ⅓ cup Fresh parsley or basil chopped
For the Dressing
- ⅓ cup Red wine vinegar, white wine vinegar, or champagne vinegar
- ½ tsp Member’s Mark™ Himalayan Pink Salt plus more to taste
- ½ tsp Member’s Mark™ Black Pepper Grinder
- ½ tsp Member’s Mark™ Oregano
- 2-3 tbsp Juice from pepperoncini jar optional
- ½ cup Member’s Mark™ Extra Virgin 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, make the dressing. In a large bowl, whisk the vinegar, Member’s Mark™ Himalayan Pink Salt, Member’s Mark™ Black Pepper Grinder, Member’s Mark™ Oregano, pepperoncini juice, and Member’s Mark™ Extra Virgin 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, olives, parmesan, mozzarella, and herbs. Taste for seasoning and adjust with salt and pepper as needed. Cover and refrigerate for at least 30 minutes and up to 5 days.