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Balsamic Vegetable Pasta Salad

Prep Time: 30

Cook Time: None

Serves: Serves: 8 as side dish or 4 as main dish

Ingredients

• 8 oz. (3 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
• 2 cups (8 oz.) Sargento® Fancy Shredded Mozzarella Cheese, divided
• 2 tsp. dried basil
• 2 Tbsp. minced sun dried tomatoes
• 2 cups grape tomatoes or halved cherry tomatoes
• 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. Mix cheese, sundried tomatoes and basil; set aside.

• In a large bowl, combine oil, vinegar, sugar, salt and pepper; mix well. Add to bowl and toss 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.

Tips

• Tips: white basamic vinegar may replace the regular balsamic vinegar. Serve with freshly ground black pepper if desired.