"You Gotta Put Your Pasta Behind Ya" -Timon

Pasta, vegetables, and cheese come together to make a wonderful dish that is perfect for chill days. It's easy to make, so don't stress.

Here is one thing to keep in mind, pasta salads taste better overtime, so if your making this for an event it is recommended to make it a day before.

10 servings

Recipe:

Pasta Salad Dressing

1 pound of pasta 1/2 teaspoon of salt

1 cup of sliced bell pepper 1/2 teaspoon of black pepper

1 cup of thinly sliced zucchini 1/2 teaspoon dried oregano

1/2 cup of half cut cherry tomatoes 1/2 cup of olive oil

1 cup of half cut olives 1/3 cup of red wine vinegar

1 cup of parmesan cheese

1 cup of mozzarella balls

1/4 cup of banana peppers (optional)

1/3 cup of parsley

Directions:

Boil large pot of salted water, Add pasta and cook for how long the package says. Drain and rinse well under cold water when done.

While the pasta is cooking, make the dressing in a large bowl, whisk the salt, pepper, oregano, red wine vinegar and olive oil until it's blended well.

Add the pasta to the dressing and mix.

Add the bell pepper, zucchini, tomatoes, olives, parmesan cheese, and mozzarella balls.

Sprinkle with parsley

Tip: This salad can last up to five days in the refrigerator.

Last but not least, Enjoy!

Hmmmmm... delish

Oh yeah

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