Tuesday, June 14, 2011

Three Pepper Pasta Salad

My family has been looking forward to summer all winter long so that we can bring out this recipe again.  I like to turn the recipe into more of a light lunchtime meal for my family by adding a cheddar as a second type of cheese, chunks of pepperoni, and salami.  I   recommend mixing up the vinegar, oil, salt and pepper first and then adding it to the rest of the ingredients.  I've also made it as a quick and simple easy side by using store bought (my family prefers Good Seasons) Italian dressing instead of mixing up the vinegar and oil.  We are looking forward to the summer farmers markets opening up so that we can go and get some fresh veggies to make our favorite summer side dish!


  • 1 (16 ounce) package tri-color pasta
  • 2/3 cup olive oil
  • 3 tablespoons white wine vinegar
  • 1/4 cup fresh basil leaves
  • 2 tablespoons grated Parmesan cheese
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 orange bell pepper, julienned
  • 1 medium fresh tomato, chopped
  • 1 (2.25 ounce) can black olives, drained
  • 8 ounces mozzarella cheese, cubed


  1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  2. In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
  3. In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.


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