Description

This Pasta Salad is a delightful blend of cavatappi pasta, vibrant bell peppers, fresh herbs, and creamy Monterey Jack cheese, making it a perfect side for picnics and cookouts. Quick to prepare and bursting with flavor, it’s an easy choice 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

Boil cold water in a large pot, then add the pasta and stir to keep it moving for 5-8 minutes until it's al dente.
Drain the pasta, shake off excess water, and rinse to prevent stickiness.
Transfer the pasta to a large bowl, immediately add olive oil and salt, then toss to coat. Cover and chill for 30 minutes.
Chop the red onion, parsley, and basil finely, and dice the yellow and orange bell peppers. Cut the Monterey Jack cheese into small ½" cubes.
Add the chopped ingredients and cheese to the chilled pasta bowl, and toss well to combine. 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 an extra flavor dimension, consider adding olives or cherry tomatoes to the salad.
Feel free to use any shape of pasta you have on hand for this recipe.
This pasta salad is great for preparing in advance, as the flavors meld beautifully overnight.

Nutrition

Serving Size: 1 cup
Calories: 240
Sugar: 3g
Sodium: 230mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 6g
Cholesterol: 20mg