How to Make Italian Pasta Salad II - A Step-by-Step Guide

Italian Pasta Salad is a classic dish that combines the flavors of Italy with the convenience of a simple salad. This recipe puts a new twist on the traditional pasta salad by adding a variety of colorful and flavorful ingredients that will make your taste buds sing. If you're looking for a dish that is both delicious and easy to prepare, this Italian Pasta Salad II is the perfect choice.

What makes this pasta salad so special is the combination of fresh and vibrant ingredients. From ...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Total Time: 35 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    438 cal.

    • Total Fat: 22g
    • Saturated Fat: 6g
    • Cholesterol: 18mg
    • Sodium: 272mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 15g
    • Vitamin C: 66mg
    • Calcium: 207mg
    • Iron: 3mg
    • Potassium: 402mg