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  • Prep
    15 min
  • Total
    25 min
  • Servings

Vegetable and Parmesan Cheese Pasta Salad


  • 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


  1. In a saucepan, cook the pasta in salted, boiling water until al dente. Rinse with cold water and drain well. Set aside to cool.
  2. In a large bowl, combine tomatoes, peppers, olives, shallots, balsamic vinegar, garlic, olive oil, salt, and pepper.
  3. Once the pasta has cooled, combine with the other ingredients in the bowl.
  4. Add the Parmesan cheese and mix gently. Adjust seasoning if necessary.
  5. Add the arugula on top and mix just before serving.