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Italian Pasta Salad II
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Vibrant summer pasta salad with peppers, cherry tomatoes, basil, and parsley - a beloved Italian dish that disappears quickly!
Ingredients:
  • 1 (16 ounce) package rigatoni pasta
  • 0.5 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
  • 1 bunch fresh basil, chopped
  • 1 teaspoon fresh parsley, chopped
  • 1 teaspoon dried oregano, or to taste
  • 1 cup diced Asiago cheese
  • 0.5 cup grated Parmesan cheese
Instructions:
  • Boil salted water in a large pot. Cook pasta until tender, about 8-10 minutes. Drain and transfer to a bowl. Coat with olive oil, ensuring it's not excessive. Add bell peppers, tomatoes, garlic, seasonings, Asiago, and Parmesan cheese. Refrigerate until 20 minutes before serving. Adjust ingredients to taste. Add more oil if needed. Taste as you go for desired flavor.

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