Okay, with Summer in full swing, I’ve been trying not to use the oven because the kitchen gets so stinking hot. So as I was browsing cold pasta recipes, I came upon one that I decided to make, only in the end I made up one myself. If I change a couple things around in a recipe, obviously I can’t claim that it’s my original recipe, but with this one it’s safe to say it’s mine.
The original recipe I was going to make used rotini pasta, red bell pepper, celery, onion, cheddar cheese chunks, and a sauce that was basically what you use to make cole slaw. I used mini farfalle pasta, 3 colored bell peppers, no celery, red onion, no chunks of cheese, and a bottle of Asiago peppercorn salad dressing. So yes, this one is mine! ;)
So, let’s get cooking!
Set a pot of water to boil for the pasta. Cook until al dente, then drain and rinse thoroughly with cold water to stop the cooking process.
In the meantime, you can dice the green, red, and yellow bell peppers and the red onion. I chose the red onion mostly because of the beautiful added color it would give to this side dish. Since the pasta is small, you’ll want to dice the veggies fairly small also. Peel and mince the garlic. Don’t skip the garlic; it really put this pasta salad over the top!
Put the cooled pasta and the veggies in a bowl.
Add the Asiago Peppercorn dressing and stir well.
And…..voilà!
Look at this delicious pasta salad just bursting with color and flavor! Enjoy! ~TMMF
Cheesy Confetti Pasta Salad
12 oz mini farfalle
½ green bell pepper
½ red bell pepper
½ yellow bell pepper
¼ lg red onion
1-2 cloves garlic
1 16 oz bottle Asiago
peppercorn dressing
salt and pepper to taste