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Prep
15 min
Total
25 min
Servings
4
Vegetable and Parmesan Cheese Pasta Salad
Ingredients
500 g (1 lb) cavatappi or other short pasta, cooked 30 grape tomatoes, halved 1 orange bell pepper, diced 20 black olives, pitted 2 shallots, finely chopped 30 mL (2 tbsp) balsamic vinegar 3 garlic cloves, finely chopped 80 mL (1/3 cup) olive oil Salt and pepper, to taste 80 mL (1/3 cup) Saputo Parmesan Cheese Petals 125 mL (1/2 cup) baby arugula
Directions
In a saucepan, cook the pasta in salted, boiling water until al dente. Rinse with cold water and drain well. Set aside to cool.
In a large bowl, combine tomatoes, peppers, olives, shallots, balsamic vinegar, garlic, olive oil, salt, and pepper. Once the pasta has cooled, combine with the other ingredients in the bowl. Add the Parmesan cheese and mix gently. Adjust seasoning if necessary. Add the arugula on top and mix just before serving.
