Judy’s Picnic Pasta Salad

This was one of Judy Potter McMullen’s contributions to the July 2021 picnic in KC. It’s full of garden produce + a couple of types of cheese, and is topped with a light and flavorful dressing. This is one of those salads that gets better over time . . . so make ahead and allow the flavors to meld! A great side dish or add pepperoni or other sausage, ham etc. for a main dish salad. 

Judy’s Picnic Pasta Salad    Serves 10+

Pasta Salad

1 lb. dried pasta like rotini, fusilli, penne, or farfalle (bow tie)

1 cup sliced bell pepper (1 medium)

1 cup thinly sliced zucchini (1/2 medium)

1 cup halved cherry tomatoes

1/3 cup thinly sliced scallions/green onions (5 to 6)

1/4 cup sliced pepperoncini or banana peppers, optional

1 cup (4 ounces) halved mixed olives

1 cup (2 ounces) grated parmesan cheese or hard cheese

1 cup (6 ounces) fresh mozzarella balls, chopped

1/3 cup fresh parsley or basil, optional

Dressing

1/3 cup red wine vinegar, white wine vinegar or champagne vinegar

1/2 teaspoon fine sea salt, plus more to taste

1/2 teaspoon fresh ground black pepper

1/2 teaspoon dried oregano

2 to 3 tablespoons juice from pepperoncini jar, optional

1/2 cup extra-virgin olive oil

1. 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.
2. While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
3. Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). 
4. Taste for seasoning and adjust with salt and pepper as needed. 
5. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.

 Judy found the recipe at inspiredtaste.net