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Vibrant Italian Summer Pasta Salad

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PREP TIME
25 min
COOKING TIME
10 min
TOTAL TIME
35 min
SERVINGS
8 servings
Lunch
Vibrant Italian Summer Pasta Salad
Ingredients
  • 1 (16 ounce) package rigatoni pasta
  • 1/2 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
  • 1/2 cup grated Parmesan cheese
Instructions
1
Begin by filling a large vessel with salted water and bringing it to the surface of a boiling state. Next, introduce your pasta into the pot and cook for 8 to 10 minutes, or until it reaches a tender consistency. Remove the pasta from the water and transfer it to a spacious container.
2
Add a sufficient amount of olive oil to the pasta, just enough to cover it evenly, without allowing excess oil to accumulate at the bottom of the bowl.
3
Mix in a variety of vegetables, including red and green bell peppers, tomatoes, garlic, salt, pepper, basil, parsley, oregano, and Asiago cheese.
4
Make sure to incorporate the Parmesan cheese into your pasta mixture as well.
5
Place the salad in the refrigerator for 20 minutes prior to serving, allowing it to chill and meld its flavors.
6
If the pasta absorbs a considerable amount of oil, you may need to supplement with additional oil.
7
Taste your salad as you prepare it and adjust the seasoning accordingly, adding more ingredients if desired or removing excess.