1. Bring a large pot of salted water to a boil. Add the pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
2. While the pasta cooks, make the dressing in the bottom of a large bowl. Whisk together the red wine vinegar, salt, pepper, oregano, and pepperoncini juice (if using), then whisk in the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
3. Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, Parmesan, mozzarella, and herbs. Taste for seasoning and adjust with salt and pepper as needed. Serve immediately, or for the best flavor, cover and refrigerate for at least ½ hour and up to 5 days.
Ingredients: 2 pounds lean ground beef 1 onion diced 1 jalapeno seeded and finely diced 4 cloves garlic minced 2½ tablespoons chili powder divided, or to taste 1 teaspoon cumin 1 green bell pepper seeded and diced 1 (14.5 ounce) can crushed tomatoes 1 (19 ounce) can canned red kidney
Ingredients: 1½ pounds sirloin steak or ribeye ½ teaspoon seasoned salt ½ teaspoon black pepper 3 tablespoons all-purpose flour divided 2 tablespoons olive oil 2 tablespoons salted butter 1 small onion diced 8 ounces mushrooms sliced, white or cremini 1 clove garlic minced 14.5 ounces beef broth 2 teaspoons Worcestershire
Ingredients: 1 pound lean sirloin steak sliced into strips 3 bell peppers sliced into strips 1 sweet onion sliced into strips 8 ounces mushrooms sliced 2 tablespoons avocado oil 2 tablespoons Worcestershire sauce 1 tablespoon stoneground Dijon mustard 1 tablespoon light brown sugar 1 teaspoon Italian seasoning ½ teaspoon smoked