Description

This Pasta Salad is a delightful blend of colorful vegetables and creamy Monterey Jack cheese, tossed in a zesty vinaigrette. It’s simple to prepare and perfect for summer gatherings, potlucks, or just a quick weeknight dinner. Enjoy fresh flavors in every bite!

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 pasta and stir to keep water moving. Cook for 5-8 minutes until al dente.
Drain pasta, shaking to remove excess water, then rinse to prevent stickiness.
Transfer the hot pasta to a large bowl. Immediately add extra virgin olive oil and salt, tossing well to coat. Cover and chill for 30 minutes.
Finely chop the red onion, parsley, and basil. Slice the yellow and orange bell peppers. Cut the Monterey Jack cheese into ½" cubes.
Add the cooled pasta to the bowl and mix in the diced red onion, vinegar, chopped parsley, basil, and bell peppers. Toss with cheese cubes and chill for at least 2 hours, or overnight if possible.
Store leftovers in a covered bowl or airtight container for up to 5 days.

Notes

Chilling the pasta salad allows the flavors to meld together beautifully.
Feel free to add your favorite vegetables or proteins for extra flavor and texture.
This recipe can be made a day ahead for convenience.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 250mg
Fat: 21g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 10g
Cholesterol: 20mg