Name: Italian Pasta Salad II
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Rigatoni pasta - 1 (16 ounce) package; Extra-virgin olive oil, or as needed - ½ cup; Red bell peppers, seeded and chopped - 2; Green bell pepper, seeded and chopped - 1; Cherry tomatoes, halved - 2 pints; Jarred minced garlic - 3 tablespoons; Salt and pepper to taste - 3 tablespoons; Fresh basil, chopped - 1 bunch; Fresh parsley, chopped - 1 teaspoon; Dried oregano, or to taste - 1 teaspoon; Diced Asiago cheese - 1 cup; Grated Parmesan cheese - ½ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Italian Pasta Salad II

1. Rigatoni pasta - 1 (16 ounce) package

2. Extra-virgin olive oil, or as needed - ½ cup

3. Red bell peppers, seeded and chopped - 2

4. Green bell pepper, seeded and chopped - 1

5. Cherry tomatoes, halved - 2 pints

6. Jarred minced garlic - 3 tablespoons

7. Salt and pepper to taste - 3 tablespoons

8. Fresh basil, chopped - 1 bunch

9. Fresh parsley, chopped - 1 teaspoon

10. Dried oregano, or to taste - 1 teaspoon

11. Diced Asiago cheese - 1 cup

12. Grated Parmesan cheese - ½ cup

How to cook deliciously - Italian Pasta Salad II

1. Stage

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, until tender. Drain, and transfer to a large bowl. Stir in enough olive oil to coat, but not so that it pools at the bottom of the bowl. Mix in the red and green bell peppers, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil, you may need to add more. Taste the salad as you are preparing it, you may like more or less ingredients.