| 1 | lb | pasta - penne or fusilli |
| 0.5 | cup | bell peppers |
| 0.5 | cup | cucumbers |
| 0.5 | cup | cherry tomato |
| 0.25 | cup | scallion |
| 1.6 | tbsp | pepperoncini or bell peppers |
| 2.4 | tbsp | olives |
| 0.5 | cup | grated parmesan cheese |
| 0.25 | cup | fresh mozzarella balls |
| 1.6 | tbsp | basil |
| 0.25 | cup | red wine vinegar |
| 0.5 | tsp | salt |
| 0.5 | tsp | pepper |
| 0.5 | tsp | dried oregano |
| 2 | tbsp | juice from pepperoncini/banana pepper jar |
| 0.25 | cup | extra-virgin olive oil |
Make KT small portion using gluten free pasta
Make small portion without cheese
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 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.
CUT veggies-
slice thinly: bell peppers, cucumber, scallions, pepperoncini/banana peppers, basil
halve cherry tomatoes
halve olives
chopped moz balls
Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed.
https://www.inspiredtaste.net/38019/easy-pasta-salad-recipe/