1-Cook the pasta: Bring a large pot of salted water to a boil and cook 1 pound dried pasta (fusilli, penne, rotini, or farfalle) according to package instructions until al dente, usually about 8-10 minutes.

2-Stop cooking and cool: Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta quickly. Drain well so the salad does not get watery.

3-Prep the vegetables: Slice 1 cup bell pepper, thinly slice 1 cup zucchini, halve 1 cup cherry tomatoes, and thinly slice 1/3 cup green onions (5 to 6 green onions). If using, slice 1/4 cup pepperoncini or banana peppers.

4-Combine base ingredients: In a large bowl, combine the cooled pasta with the prepared vegetables and 1 cup halved mixed olives (4 ounces).

5-Add cheeses: Stir in 1 cup grated parmesan or other hard cheese (2 ounces) and 1 cup chopped fresh mozzarella balls (6 ounces).

6-Make the dressing: Whisk together 1/3 cup vinegar (red, white, or champagne), 1/2 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon dried oregano, 2 to 3 tablespoons pepperoncini jar juice (optional), and 1/2 cup extra-virgin olive oil.

7-Toss and chill: Pour the dressing over the salad, toss gently to coat everything, then add 1/3 cup fresh parsley or basil if using. Refrigerate for at least 30 minutes to allow flavors to meld.

8-Serve: Give the salad a final toss before serving and adjust salt and pepper to taste.