Description

This Pasta Salad stands out with its captivating flavors and simple preparation. Made with fresh vegetables, creamy cheese, and a zesty dressing, it is ideal for gatherings, barbecues, or as a flavorful addition to any meal. Enjoy a delightful dish that brings freshness to the table!

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

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Instructions

Bring a large pot of cold water to boil and add the pasta. Stir occasionally and cook for 5-8 minutes until the pasta is al dente.
Drain the pasta, shake off excess water, and rinse it to prevent sticking.
Place the warm pasta in a large bowl and immediately add the extra virgin olive oil and salt. Toss to coat evenly and let it chill for 30 minutes.
While the pasta chills, finely chop the red onion, parsley, and basil. Dice the yellow and orange bell peppers and cut the Monterey Jack cheese into small cubes.
Once the pasta is chilled, mix in the diced red onion, vinegar, chopped parsley, basil, bell peppers, and cheese cubes. Toss well and chill for at least 2 hours or overnight for best flavor.
Store any leftovers in a covered bowl or airtight container for up to 5 days.

Notes

For a colorful twist, feel free to mix in other seasonal vegetables.
This salad can be made a day in advance, allowing the flavors to blend beautifully.
If you prefer a creamier texture, consider adding a dollop of mayonnaise or sour cream.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 250mg
Fat: 23g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 9g
Cholesterol: 30mg