Description

This pasta salad is packed with flavor and fresh ingredients. With cavatappi, crisp peppers, and creamy Monterey Jack cheese, it’s a simple, delightful side for any gathering.

Ingredients

Scale

1 lb cavatappi pasta
½ cup extra-virgin olive oil
½ cup white 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 a large pot of cold water to boil and add the pasta, stirring for 5-8 minutes until al dente.
Drain the pasta, then rinse and shake it to remove excess water.
In a large bowl, combine the hot pasta with olive oil and salt, tossing well to coat. Cover and chill for 30 minutes.
Meanwhile, finely chop the red onion, parsley, and basil. Dice the yellow and orange bell peppers and cut the cheese into cubes.
Add the chopped vegetables, vinegar, parsley, basil, and cheese to the chilled pasta. Toss well and chill again for at least 2 hours, or overnight.
Store leftovers in a covered container for up to 5 days.

Notes

Feel free to substitute the vegetables based on your preference or what you have on hand.
This dish is better if prepared a day ahead, allowing the flavors to meld together.
For a lower calorie version, reduce the amount of cheese.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 400mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 10g
Cholesterol: 20mg