Description

This Pasta Salad features irresistible flavor with fresh vegetables and herbs. It’s easy to prepare and perfect for picnics or sides at cookouts. Enjoy the delightful blend of cavatappi pasta, crunchy bell peppers, and creamy cheese, making it a must-try dish for any gathering.

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 a boil, add the pasta, and stir for 5-8 minutes until al dente.
Drain the pasta, shake off excess water and rinse to prevent stickiness.
In a large bowl, combine the hot pasta with extra virgin olive oil and sea salt, tossing well. Cover and chill for 30 minutes.
Finely chop the red onion, parsley, and basil. Slice the bell peppers and cube the Monterey Jack cheese.
Add the red onion, vinegar, parsley, basil, and bell peppers to the chilled pasta, along with cheese cubes. Toss thoroughly and chill for at least 2 hours (can hold well overnight).
Store any leftovers in a covered bowl or airtight container for up to 5 days.

Notes

Use your favorite pasta shape for variation.
Feel free to add other vegetables like cucumbers or cherry tomatoes for added freshness.
This salad tastes even better if made a day ahead, allowing flavors to meld.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 2g
Sodium: 400mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 8g
Cholesterol: 15mg