Description

This Pasta Salad features cavatappi pasta mixed with vibrant veggies and creamy Monterey Jack cheese, creating a refreshing dish perfect for potlucks and cookouts. With easy preparation and fresh ingredients, it’s a delightful treat that everyone will love!

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 cold water to a boil in a large pot, then add the pasta. Stir and cook for 5-8 minutes until al dente.
Drain the pasta, then rinse and shake to remove excess water to prevent stickiness.
In a large bowl, combine the hot pasta with olive oil and salt, mixing well. Cover and chill for 30 minutes.
While pasta cools, chop the red onion, parsley, and basil. Slice the bell peppers and cube the Monterey Jack cheese.
Add the chopped vegetables, vinegar, herbs, and cheese to the chilled pasta. Toss well and let it chill for at least 2 hours before serving. This dish keeps well overnight.
Store any leftovers in a covered bowl or airtight container for up to 5 days.

Notes

You can substitute the pasta with any type you prefer, like shells or bow ties.
Feel free to add more vegetables based on your preference for extra crunch and flavor.

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 3g
Sodium: 300mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 10g
Cholesterol: 15mg