Description
This Pasta Salad is the ideal side for cookouts and picnics, combining al dente pasta with fresh veggies, herbs, and creamy cheese for a delightful flavor. Its simple preparation ensures you can whip it up quickly for any gathering. A tasty and colorful addition to your meal!
Ingredients
Scale
- 1 lb cavatappi pasta or any shape: shells, bow tie, etc.
- ½ cup extra-virgin olive oil
- ½ cup white wine vinegar or red wine vinegar
- ½ cup fresh parsley chopped
- ½ cup fresh basil leaves chopped
- 2 large orange bell pepper chopped
- 2 large yellow bell pepper chopped
- ¼ cup red onion diced finely
- 1 teaspoon salt
- 3 cups monterey jack cheese ½” cubes
Instructions
- Bring cold water to a boil in a large pot and add the pasta, stirring to keep the water moving. Cook for 5-8 minutes until al dente, slightly firm.
- Drain the pasta and shake off excess water, then rinse to prevent sticking.
- Transfer the pasta to a large bowl and immediately add olive oil and salt. Toss to coat, then cover and chill for 30 minutes.
- While the pasta chills, chop the red onion, parsley, and basil finely. Slice the yellow and orange bell peppers, and cube the Monterey Jack cheese.
- Add the chopped ingredients and cheese cubes to the chilled pasta, along with the vinegar. Toss to combine and chill for at least 2 hours, or overnight for best flavor.
- Store leftovers in an airtight container for up to 5 days.
Notes
Feel free to mix in other vegetables like cherry tomatoes or cucumbers for additional flavor.
This salad can be made a day in advance for enhanced flavor.
Ensure to keep it chilled at events to maintain freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg