Pasta Salad Recipe
Ingredients
- 1/4 cup red onion, thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 cups grape tomatoes, halved
- 1/2 14-ounce can of black olives, sliced in half
- 1/2 large green pepper, chopped small sliced
- 8 ounces pasta: elbow, penne, and fusilli work well
- 4 ounces Monterrey Jack cheese, diced into 1/2 inch pieces
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Cook the pasta according to directions, removing from the heat and rinsing immediately with cold water until the pasta is cool. Set aside in a colander.
- Place the onions in a small dish and cover with the olive oil and vinegar. Let rest while preparing the rest of the vegetables.
- In a large bowl, combine the prepared vegetables, pasta, and cheese. Add the onions with the vinegar and oil and toss well to coat thoroughly.
- Season generously with salt and pepper. Chill until ready to serve.
Notes
Nutrition
Pasta Salad Recipe https://barefeetinthekitchen.com/best-pasta-salad-recipes/
