Pasta Salad
Ingredients
1 pound dried pasta rotini
1 cup sliced bell pepper
1/2 cup thinly sliced zucchini
1/2 cup thinly sliced yellow squash
1 cup thinly sliced red cabbage
1 cup thinly sliced red onions
1 cup halved cherry tomatoes
1/3 cup thinly sliced scallions
1 cup halved mixed olives
1 cup grated parmesan cheese
1/3 cup fresh parsley or basil
Dressing
1/3 cup white wine vinegar
1/2 tsp fine sea salt
1/2 tsp fresh ground black pepper
1/2 tsp dried oregano
1 tbsp dried red pepper
1/2 cup 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, in the bottom of a large bowl, make the dressing. Whisk the red pepper flakes, vinegar, salt, pepper, oregano, and olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
Stir in the bell pepper, zucchini, tomatoes, scallions, olives, cabbage, onions, squash, parmesan, and herbs. Taste for seasoning and adjust with salt and pepper as needed. Serve