Description

This pasta salad is packed with flavor and vibrant veggies, making it an ideal quick side for gatherings. With cavatappi pasta, fresh herbs, and a tangy dressing, it’s both refreshing and satisfying, perfect for meals at home or shared meals at outdoor events.

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, then add the pasta. Stir occasionally until al dente, about 5-8 minutes.
Drain pasta and rinse under cold water to prevent sticking.
Transfer the warm pasta to a large bowl and immediately mix in the olive oil and salt. Toss to combine, then cover and chill for 30 minutes.
While the pasta cools, chop the red onion, parsley, and basil. Chop the yellow and orange bell peppers, and cut the Monterey Jack cheese into ½" cubes.
Add the chopped vegetables, herbs, vinegar, and cheese cubes to the chilled pasta. Toss thoroughly, then chill again for at least 2 hours, or overnight for better flavor.
Store any leftovers in a covered container in the fridge for up to 5 days.

Notes

Feel free to add other vegetables like cucumber or cherry tomatoes for extra crunch.
This salad can be made a day ahead, allowing the flavors to meld beautifully.
Adjust seasoning to your preference by adding more salt or vinegar if desired.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 400mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 9g
Cholesterol: 15mg