One cup (two ounces) of grated parmesan cheese or any kind of hard cheese
One cup six ounces of chopped fresh mozzarella balls
One third cup fresh parsley or basil, depending on taste
DIY dressing
One third cup of either white, red, or champagne vinegar.
0.5 teaspoon of fine sea salt; more is optional based on taste.
0.5 tsp freshly ground black pepper
0.5 tsp. dried oregano
Optional: Two to three teaspoons liquid drawn from a jar of pepperoncini.
½ cups extra-virgin olive oil
Directions:
1. In a large pot set aside enough water and add salt. Usually spending between six to ten minutes, cook the pasta until it is soft and readily digestible. For the necessary cooking time, see the packing directions. Empty the material then carefully rinse it under cold water.
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