Try this Easy Pasta Salad Recipe recipe, or contribute your own.
- 1/2 red bell pepper diced
- dressing:
- salad:
- 1/2 tsp oregano
- 1/2 green bell pepper diced
- 1/2 cup black olives
- salt & pepper (to taste)
- 1 1/2 tsp minced garlic
- 1/4 cup grated parmesan
- 1/2 cup diced red onion
- 1 lb tricolor pasta
- 2/3 updiced tomatoes
- 8 oz cheddar cheese cubed
- 1/3 upbalsamic vinegar
- 1/3 upolive oil
- 1/2 tsp basil
- 1/8 sphoney
- Carbohydrate 320.525964451317 g
- Cholesterol 22 mg
- Fat 14.7369750140814 g
- Fiber 5.96946410133867 g
- Protein 12.4595241285649 g
- Saturated Fat 5.37075434153489 g
- Serving Size 1 1 recipe (1277g)
- Sodium 1441.44927505222 mg
- Sugar 314.556500349978 g
- Trans Fat 0.930575518466995 g
- Calories 1415 calories
Step-by-step
- Boil pasta, drain and allow to cool.
- Combine all ingredients for dressing and whisk until well blended.
- In a large bowl combine all salad ingredients and dressing and toss to coat evenly.
Cooling cooked pasta thoroughly before adding any dairy or dressing prevents the cheese from melting and keeps the dressing from thinning out. Plunge the drained tricolor pasta into a cold water bath or spread it across a rimmed baking sheet coated with a light film of oil, halting the internal cooking instantly to maintain an al dente bite. Starches released during boiling continue softening the grain if heat is trapped inside a colander, so lowering the temperature rapidly protects the structural integrity of the noodles.
Emulsifying the balsamic vinegar, olive oil, and honey requires vigorous whisking to suspend the droplets evenly before hitting the vegetables. Diced red onion benefits from a ten-minute soak in cold water to tame its sulfurous bite before joining the tomatoes, bell peppers, and cubed cheddar. Parmesan cheese adds a savory umami backbone that bridges the bright acidity of the vinegar and the rich fat content of the olive oil.
Pairing this dish alongside grilled flank steak or lemon-garlic roasted chicken thighs creates a complete meal where the acidity of the vinegar cuts through heavier proteins. Smoked sausages or grilled shrimp also complement the Mediterranean flavor profile established by the oregano and basil. Balancing temperatures between a warm protein and chilled pasta enhances overall palate stimulation during dining.
Storing this mixture requires an airtight container kept in the refrigerator for up to three days, though dressings containing fresh garlic and high-moisture vegetables will soften the produce over time. Freezing is strictly discouraged because the high water content in tomatoes and cucumbers ruptures cell walls upon thawing, turning the entire bowl watery and mushy.
