Description

This vibrant Pasta Salad features a mix of fresh vegetables, herbs, and cheese, combining to create a dish that’s both flavorful and easy to prepare. Perfect for potlucks or a refreshing side at cookouts, it’s a delightful addition to any meal!

Ingredients

Scale

1 lb cavatappi pasta or any shape
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 peppers, chopped
2 large yellow bell peppers, chopped
¼ cup red onion, diced finely
1 teaspoon salt
3 cups Monterey Jack cheese, ½” cubes

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Instructions

Bring large pot of cold water to a boil and add pasta. Cook for 5-8 minutes until al dente, stirring occasionally.
Drain the pasta and rinse it to prevent sticking.
Place the hot pasta in a large bowl, add olive oil and salt, and toss to coat. Cover and chill for 30 minutes.
Chop the red onion, parsley, and basil. Dice the bell peppers and cube the cheese.
Add the chopped vegetables, vinegar, herbs, and cheese to the chilled pasta. Toss well and chill for at least 2 hours.
Store leftovers in a covered bowl or airtight container for up to 5 days.

Notes

For a bit more flavor, consider adding olives or cherry tomatoes.
This pasta salad holds up well overnight, making it ideal for make-ahead meals.
Feel free to substitute the cheese with your favorite variety for a different taste.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 250mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 6g
Cholesterol: 15mg