Summary
- Difficulty:
- Prep Time: 30 minutes
- Cook Time: None minutes
- Yield: Serves: 8 as side dish or 4 as main dish
- 325 people call this recipe a favorite
- Rating: (0 ratings)
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Balsamic Vegetable Pasta Salad
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 Shredded Mozzarella Cheese with Sun-Dried Tomatoes & Basil, 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
Directions
- Cook pasta according to package directions adding beans and bell pepper during the last 3 minutes of cooking.
- 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.
