Description

This easy pasta salad combines fresh vegetables, Monterey Jack cheese, and cavatappi pasta for a flavorful dish that’s perfect for gatherings. Simple to make and delicious, it’s a great addition to any potluck or picnic!

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 cold water to a boil in a large pot. Add the pasta and cook for 5-8 minutes until al dente, stirring occasionally.
Drain the pasta, then rinse it under cold water to prevent sticking.
Transfer the hot pasta to a large bowl. While still warm, add the olive oil and salt, mixing thoroughly. Cover the bowl and chill for 30 minutes.
Chop the red onion, parsley, and basil finely. Dice the yellow and orange bell peppers into small pieces. Cut the Monterey Jack cheese into ½-inch cubes.
Once the pasta is chilled, add the diced red onion, vinegar, chopped parsley, basil, orange, and yellow bell peppers, and cheese cubes. Toss everything together and chill for at least 2 hours or overnight for best flavor.
Store any leftovers in a covered bowl or airtight container for up to 5 days.

Notes

For added flavor, let the salad sit overnight in the fridge before serving.
Feel free to customize with other vegetables or proteins like chicken or chickpeas.
This salad is perfect for large gatherings and can be made ahead of time.

Nutrition

Serving Size: 1 cup
Calories: 325
Sugar: 2g
Sodium: 250mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 10g
Cholesterol: 20mg