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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
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.