Step 1

Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature.

Step 2

Meanwhile, slice the tomatoes, dice the bell pepper and slice the red onion. Chop the fresh herbs.

Step 3

In a large bowl, whisk together the vinegar, sugar, dried dill, oregano, garlic powder, kosher salt, and plenty of fresh ground black pepper. Then whisk in the olive oil and neutral oil.

Step 4

Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables. Add the olives, pepperoncini, mozzarella cheese, and Parmesan cheese and stir to combine. Taste and add more salt to taste. Serve at room temperature or cold. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary).