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Garden Pasta Salad

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Ingredients

Scale
  • 1 cup yellow sunburst cherry tomatoes (halved)
  • 1 cup grape tomatoes (halved)
  • 1 cup miniature bell peppers (yellow)
  • 1 cup zucchini (quartered and sliced)
  • 1 cup celery (diced )
  • 1 cup broccoli florets
  • 1/2 cup green onions (sliced )
  • 1 cup sliced ripe olives
  • 1 cup petite baby carrots (sliced or matchstix carrots)
  • 16 oz. box tri-colored rotini pasta (cooked and drained)
  • 1 cup provolone cheese (cut in small cubes or slices cut into ½-inch pieces)
  • 1 2/3 cups Vermont extra sharp white cheddar cheese (cubed)
  • 3/4 cup olive oil
  • 2/3 cup white wine vinegar
  • 1/2 cup granulated sugar
  • 1 tbsp. dried oregano
  • 1 tbsp. dried basil
  • 1 tsp. sea salt (or kosher salt)
  • 1 tsp. ground black pepper

Instructions

  1. Cook pasta according to package directions, except al dente.
  2. Drain and rinse under cold water.
  3. Meanwhile, mix olive oil, vinegar, sugar, oregano, basil, salt and pepper in a small mixing bowl..
  4. Whisk to combine. Set aside.
  5. In large serving or mixing bowl, place tomatoes, peppers, zucchini, celery, broccoli, onions, olives, and carrots.
  6. Add cheeses.
  7. Add rinsed pasta and salad dressing and stir to combine.
  8. Refrigerate several hours for flavors to marinate.

Find it online: https://www.rapidrecipes.blog/garden-pasta-salad-recipe/