Bring a big pot of salted water to a boil. Add the pasta and cook until it’s just tender, usually around 6 to 10 minutes, depending on the brand. Check the package to be sure. Once it’s done, drain it and give it a good rinse under cold water to cool it down and stop the cooking.

While the pasta’s going, whip up the dressing right in the bottom of a large mixing bowl. Whisk together the red wine vinegar, salt, pepper, oregano, and pepperoncini juice (if you’re using it). Slowly stream in the olive oil while whisking until everything’s nicely blended.

Add the cooled, drained pasta straight to that bowl and toss it so every noodle gets coated in that zingy dressing.

Now stir in the chopped bell pepper, zucchini, cherry tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and fresh herbs if you’ve got them on hand. Give it a taste, then season with a little more salt and pepper if needed.

You can serve it right away, but it’s even better if you cover it and let it chill in the fridge for at least 30 minutes, or make it ahead and keep it up to 5 days.