1-Before you start: Gather all ingredients and measure the dressing components into a jar so you can shake them easily. Chop the vegetables and herbs, and set out a large bowl for tossing. This mise en place keeps the process smooth and fast.

2-First Step: Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 1 pound dried pasta and cook until al dente – usually 1 to 2 minutes less than the package directions. For most shapes like penne, rotini, or farfalle, that means boiling 8 to 10 minutes depending on brand. Stir occasionally to prevent sticking.

3-Second Step: Rinse and cool the pasta: Drain the pasta in a colander and rinse under cold running water for 30 to 60 seconds until fully chilled. This removes excess starch and stops cooking. Shake off excess water and return the pasta to the pot or place it in a large mixing bowl. Toss lightly with 1 teaspoon of oil if you like to prevent clumping.

4-Third Step: Make the dressing: In a mason jar or small bowl combine the dressing ingredients: 1/3 cup red wine vinegar (or white wine or champagne vinegar), 1/2 teaspoon fine sea salt, 1/2 teaspoon fresh ground black pepper, 1/2 teaspoon dried oregano, 2 to 3 tablespoons juice from the pepperoncini jar if using, and 1/2 cup extra-virgin olive oil. Secure the lid and shake vigorously for 20 to 30 seconds until the dressing looks emulsified. Taste and adjust salt or vinegar if needed.

5-Fourth Step: Prep the mix-ins: While the pasta cools, slice 1 cup bell pepper, thinly slice 1 cup zucchini, halve 1 cup cherry tomatoes, and thinly slice 1/3 cup green onions (about 5 to 6 green onions). Chop 1 cup (6 ounces) fresh mozzarella balls and halve 1 cup (4 ounces) mixed olives. If using, slice 1/4 cup pepperoncini and chop 1/3 cup fresh parsley or basil.

6-Fifth Step: Toss everything together: Add the cooled pasta to the large bowl with the prepared vegetables, olives, cheeses, and herbs. Pour the dressing over the mixture and toss gently but thoroughly so each piece of pasta gets coated. Sprinkle 1 cup (2 ounces) grated parmesan cheese over the top and fold it in. Taste and add extra salt or pepper as needed.

7-Final Step: Rest and serve: For best flavor, let the salad rest in the refrigerator for at least 30 minutes to allow flavors to marry. Serve chilled or at cool room temperature. Garnish with a little extra parsley or basil and a light drizzle of olive oil if desired. This recipe serves about 8 to 10 people as a side.