Soups & Salads
Balsamic Vegetable Pasta Salad
Prep Time: 30 min | Servings: 8 sides | Calories: 302
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Prep Time
30 min
Servings
8 sides
Calories
302
Give your usual pasta salad a makeover with a beautiful and tasty mix of sun-dried tomatoes and Sargento® Shredded Mozzarella - Fine Cut to highlight all of the other earthy flavors of this recipe from chopped fresh bell peppers, halved cherry tomatoes and a splash of your favorite balsamic vinegar.
Ingredients
- 8 oz. (3 cups) bow tie or rotini pasta, uncooked
- 1 cup cut fresh green beans or asparagus spears (1-inch pieces)
- 1 yellow bell pepper, cut into short, thin strips
- 2 cups (8 oz.) Sargento® Shredded Mozzarella - Fine Cut, divided
- 2 tsp. dried basil
- 2 Tbsp. minced sun-dried tomatoes
- 1/3 cup extra virgin olive oil
- 3 Tbsp. balsamic vinegar or white balsamic vinegar
- 1 tsp. sugar
- 3/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 cups grape tomatoes or halved cherry tomatoes
Directions
- Cook pasta according to package directions adding beans and bell pepper during the last 3 minutes of cooking; rinse with cold water and drain well. Mix cheese, sun-dried tomatoes and basil; set aside.
- In a large bowl, combine oil, vinegar, sugar, salt and pepper; mix well. Add pasta and vegetables to bowl and toss. Add 1-1/2 cups cheese mixture and tomatoes; toss again. Serve at room temperature or chilled, topped with remaining 1/2 cup cheese mixture.
