Easy Pasta Salad Recipe
An easy Pasta Salad and mayo-less side dish, is perfect for hot weather and holds at room temperature for outdoor picnics, a potluck, or your next Summer cookout! Cold pasta salads are easygoing party food. Add veggies like bell pepper, red onion, fresh herbs, and little cubes of mozzarella cheese all tossed in a light dressing.
Servings: 15
Calories: 277kcal
Ingredients
- 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
Instructions
- In a large pot, bring cold water to boil then add the pasta. Stir to keep water moving, 5-8 minutes until al dente. In other words slightly firm but not a super soft texture.
- Drain pasta, shake and rinse (so it’s not sticky).
- Place pasta in a large bowl, and add extra virgin olive oil and sea salt immediately to the hot pasta. Toss well to coat. Cover and chill for 30 minutes.
- Meanwhile, finely chop the red onion, parsley, and basil. Slice the yellow and orange bell pepper into small pieces. And cut the Monterey Jack cheese into small ½" cubes.
- Into the chilled bowl of pasta, add the diced red onion, vinegar, chopped parsley and basil, diced orange, and yellow bell pepper. Add the cheese cubes toss well, and chill again for at least 2 hours. It will hold overnight really well.
- Store leftovers in a covered small bowl or airtight container for up to 5 days.
Notes
Great salad to make ahead, and serve outdoors as because is mayo-less!
Nutrition
Calories: 277kcal | Carbohydrates: 25g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 280mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 915IU | Vitamin C: 52.3mg | Calcium: 183mg | Iron: 0.9mg