Italian Pasta Salad II

Name: Italian Pasta Salad II
Cook time: 10 min
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: 1 (16 ounce) package rigatoni pasta; ½ cup extra-virgin olive oil, or as needed; 2 red bell peppers, seeded and chopped; 1 green bell pepper, seeded and chopped; 2 pints cherry tomatoes, halved; 3 tablespoons jarred minced garlic; salt and pepper to taste; 1 bunch fresh basil, chopped; 1 teaspoon fresh parsley, chopped; 1 teaspoon dried oregano, or to taste; 1 cup diced Asiago cheese; ½ cup grated Parmesan cheese

This is truly a must have pasta salad especially if you are Italian. I can’t keep this in the house, it goes as fast as I make it. Enjoy!

INGRIDIENT

1 (16 ounce) package rigatoni pasta

½ cup extra-virgin olive oil, or as needed

2 red bell peppers, seeded and chopped

1 green bell pepper, seeded and chopped

2 pints cherry tomatoes, halved

3 tablespoons jarred minced garlic

salt and pepper to taste

1 bunch fresh basil, chopped

1 teaspoon fresh parsley, chopped

1 teaspoon dried oregano, or to taste

1 cup diced Asiago cheese

½ cup grated Parmesan cheese

DIRECTION

Step: 1

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, until tender. Drain, and transfer to a large bowl. Stir in enough olive oil to coat, but not so that it pools at the bottom of the bowl. Mix in the red and green bell peppers, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil, you may need to add more. Taste the salad as you are preparing it, you may like more or less ingredients.

NUTRITION FACT

Per Serving: 438 calories; protein 14.8g; carbohydrates 48.3g; fat 21.5g; cholesterol 17.6mg; sodium 272.2mg.

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