Garden Pasta Salad With Cheddar And Sweet Peppers

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · vegetarian

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Ingredients

• 6 oz rotini pasta
• 1 cup sharp cheddar, cubed
• 1, diced bell peppers
• 1, seeded and diced cucumber
• 3/4 cup, halved cherry tomatoes
• 1, sliced thin red onion
• 1/4 cup olive oil
• 1 1/2 tbsp red wine vinegar
• 1/4 cup, chopped fresh parsley and basil
• 1 tbsp total oregano, garlic powder, salt and pepper

Method (tap to check — screen stays awake)

1. Boil the rotini in well-salted water 1 minute past the box time so it stays tender once chilled, then rinse under cold water until cool.
2. Whisk the oil, vinegar, oregano, garlic powder, salt and pepper until the dressing looks cloudy and emulsified.
3. Toss the drained pasta with half the dressing while still slightly warm so it drinks it in.
4. Fold in the peppers, cucumber, tomatoes, onion and cheddar cubes.
5. Add the remaining dressing and the herbs, then chill at least 10 minutes for the flavors to settle.
6. Toss again before serving and season with more salt, which cold pasta always needs.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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