Ingredients

For the salad:

• 12 ounces short pasta, such as rotini or fusilli
• 1 cup sliced pepperoncini, drained
• 1 cup pitted olives, drained and halved
• 1½ cups cherry tomatoes, halved
• 1 cup diced English cucumber
• ⅓ cup finely diced red onion
• 8 ounces mozzarella pearls, drained
• ¼ cup chopped fresh parsley
• ¼ cup grated Parmesan

For the dressing:

• ⅓ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 2 tablespoons reserved pepperoncini brine
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated
• 1 teaspoon dried Italian seasoning
• ¼ teaspoon black pepper
• Up to ¼ teaspoon fine salt, to taste