Ingredients:
- 8 oz whole wheat or gluten-free pasta (fusilli, rotini, or penne work well)
- 1 cup cherry tomatoes, halved
- 1/2 cup pepperoncini peppers, sliced
- 1/2 cup red bell pepper, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced(optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
Dressing:
- 1/4 cup pepperoncini juice (from the jar)
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
Instructions:
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
2. Prepare the Vegetables:
- While the pasta is cooking, prepare the cherry tomatoes, pepperoncini peppers, red bell pepper, cucumber, red onion, black olives, parsley, and basil.
3. Make the Dressing:
- In a small bowl, whisk together the pepperoncini juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and pepper until well combined.
4. Assemble the Salad:
- In a large bowl, combine the cooked and cooled pasta with the prepared vegetables and herbs.
- Pour the dressing over the pasta and vegetables, and toss gently to coat everything evenly.
5. Chill and Serve:
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled, garnished with additional fresh parsley and basil if desired.