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Balsamic Vegetable Pasta Salad




Source of Recipe


sargento






List of Ingredients



• 8 oz. (4 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
  
• 1-3/4 cups (7 oz.) Sargento® Bistro™ Blends Mozzarella with Sun-Dried Tomatoes & Basil Shredded Cheese, divided
  
• 2 cups grape tomatoes or halved cherry tomatoes
  
• 1/4 cup chopped fresh parsley or basil
  
• Dressing:
  
• 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
  






Instructions



1. Cook pasta according to package directions adding beans and bell pepper during the last 3 minutes of cooking.
   
2. In a large bowl, combine oil, vinegar, sugar, salt and pepper; mix well. Drain pasta and vegetables; rinse with cold water and drain well. Add to bowl and toss with dressing. Add 1-1/4 cups cheese and tomatoes; toss again. Serve at room temperature or chilled, topped with remaining 1/2 cup cheese and parsley.
   
   






Final Comments


Serves: 8 as side dish or 4 as main dish