Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 2 medium (300g) Zucchini, diced into half-moons
  • 1 red (150g) Bell pepper, chopped into 1-inch pieces
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1/2 tsp (3g) Dried oregano
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1/2 cup (120ml) Extra virgin olive oil
  • 1/4 cup (60ml) Red wine vinegar
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tsp (5ml) Dijon mustard
  • 1 clove (5g) Garlic, minced finely
  • 1 tsp (5g) Dried basil
  • 1/2 tsp (3g) Sugar
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Red pepper flakes
  • 1/2 cup (50g) Red onion, finely diced
  • 1/2 cup (60g) Kalamata olives, pitted and halved
  • 1/2 cup (60g) Pepperoncini peppers, sliced
  • 1/2 cup (50g) Grated Parmesan cheese
  • 1/4 cup (15g) Fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Ensure the rack is in the middle position for even browning.
  2. Toss the diced zucchini and bell peppers on a baking sheet with 2 tbsp olive oil, oregano, salt, and pepper. Roast for 15-20 minutes until edges are mahogany colored and slightly charred.
  3. Bring a large pot of salted water to a boil. Add pasta and cook for 1 minute less than package directions. Drain in a colander and let sit for 2 minutes to steam off excess water.
  4. Combine all vinaigrette ingredients (olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried basil, sugar, salt, and red pepper flakes) in a glass jar and shake vigorously until the mixture looks smooth and thickened.
  5. In a large mixing bowl, combine the warm pasta with the roasted zucchini and bell peppers.
  6. Fold in the diced red onion, Kalamata olives, sliced pepperoncini, grated Parmesan cheese, and chopped fresh parsley.
  7. Pour the vinaigrette over the mixture and toss until every spiral of pasta is glossy and coated.