Description
This is truly a must have pasta salad especially if you are Italian. I can’t keep this in the house, it goes as fast as I make it. Enjoy!
Ingredients
- 1 (16 ounce) package rigatoni pasta
- ½ 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
- ½ cup grated Parmesan cheese
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins
Servings: 8