Description

This Pasta Salad is a delightful blend of cavatappi, vibrant bell peppers, fresh herbs, and Monterey Jack cheese. It’s easy to create, making it a great choice for gatherings, picnics, or an effortless dinner. Enjoy a tasty dish that everyone will love!

Ingredients

Scale

1 lb cavatappi pasta
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, then add the pasta. Stir for 5-8 minutes or until al dente.
Drain the pasta, shake off excess water, and rinse to prevent stickiness.
Transfer the hot pasta to a large bowl, add olive oil and salt, and toss to coat. Cover and chill for 30 minutes.
Finely chop the red onion, parsley, and basil. Dice the yellow and orange bell peppers, and cut the Monterey Jack cheese into ½" cubes.
Add the red onion, vinegar, parsley, basil, diced bell peppers, and cheese cubes to the chilled pasta. Toss well and chill for at least 2 hours; it can be stored overnight.
Store any leftovers in a covered bowl or an airtight container for up to 5 days.

Notes

For a colorful variation, use different types of bell peppers.
This salad can be made a day ahead to allow flavors to meld.
Feel free to add other vegetables or proteins such as chicken or olives.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 350mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 6g
Cholesterol: 15mg