A bright, veggie-packed cold pasta salad perfect for summer gatherings or easy meal prep.

1 lb (450 g) pasta (rotini, fusilli, penne, or farfalle)
1 cup bell pepper, sliced
1 cup zucchini, thinly sliced
1 cup cherry tomatoes, halved
⅓ cup green onions, sliced
¼ cup pepperoncini or banana peppers, sliced (optional)
1 cup mixed olives (Kalamata or green), halved
1 cup fresh mozzarella balls (bite-sized) or cubed
¼ cup grated Parmesan cheese
Fresh herbs (parsley or basil), to taste
Dressing: ½ cup extra‑virgin olive oil; 1/3 cup red wine (or white wine) vinegar; ½ tsp sea salt; ½ tsp black pepper; ½ tsp dried oregano; optional 2–3 Tbsp pepperoncini brine

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Cook pasta in salted boiling water until al dente (6–10 min). Drain and rinse under cold water until cooled. Drain thoroughly.
Whisk together dressing ingredients in a large bowl.
Add pasta to dressing and toss to coat.
Stir in bell pepper, zucchini, tomatoes, green onions, pepperoncini, olives, mozzarella, Parmesan, and herbs.
Season to taste with salt and pepper.
Cover and refrigerate at least 30 minutes (or up to 5 days), tossing once before serving.