Description
This Pasta Salad features cavatappi pasta, vibrant bell peppers, and fresh herbs, tossed in a zesty dressing. Ideal for potlucks, it’s full of flavor and super easy to prepare.
Ingredients
Scale
- 1 lb cavatappi pasta or any shape
- 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
Instructions
- Boil cold water in a large pot and add pasta. Stir to keep water moving for 5-8 minutes until al dente.
- Drain pasta, then shake and rinse to prevent stickiness.
- In a large bowl, combine hot pasta with olive oil and salt. Toss to coat and chill for 30 minutes.
- Finely chop the red onion, parsley, and basil; slice the bell peppers, and cube the cheese.
- Add red onion, vinegar, parsley, basil, bell peppers, and cheese to the chilled pasta and toss. Chill again for at least 2 hours, or overnight.
- Store leftovers in a covered small bowl or airtight container for up to 5 days.
Notes
Feel free to customize with your favorite vegetables or proteins.
This salad holds up well overnight, making it great for meal prep.
Add grilled chicken or chickpeas for a protein boost.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg