Servings: 8 servings
Ingredients
- 1 lb. cavatappi pasta rotini or penne, also work well
- 1 large red bell pepper diced
- 2 - 3 Persian cucumbers or 1 English cucumber, diced
- 1 pint cherry tomatoes halved
- ½ cup kalamata olives
- 8 oz. fresh mozzarella pearls
- ½ cup fresh Parmesan cheese grated
- ¾ - 1 cup 80 Acres Farms CREAMY ITALIAN dressing
- 2 oz. 80 Acres Farms ALL ABOUT THAT BASIL torn
- salt and pepper to taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until it is al dente. Drain and rinse with cold water to stop cooking and cool completely.
To Prepare the Vegetables
- Remove seeds from the bell pepper and dice into bite-sized pieces. Dice cucumbers into small cubes. Cut cherry tomatoes in half. Slice olives, if whole. Tear ALL ABOUT THAT BASIL leaves into pieces, keep the smaller leaves whole.
Assemble the Salad
- In a large serving bowl, combine the cooled pasta, diced bell pepper, cucumbers, cherry tomatoes, and sliced olives. Add mozzarella pearls and half of the torn basil leaves.
Finish and Serve
- Pour 3/4 cup of CREAMY ITALIAN dressing over the mixture and toss gently until well combined. Taste and add more dressing if desired, along with salt and pepper to taste.
- Top with the remaining ALL ABOUT THAT BASIL and freshly grated Parmesan cheese. Enjoy immediately or chill for 30 minutes to let flavors meld. If chilled, toss again before serving and add more dressing, if needed.
Tried this recipe?Let us know how it was!