This is our favorite, tangy, mayo-free pasta salad. The ingredients can be easily adapted to use whatever vegetables you might have on hand.
Course: Main Course, Salad
Keyword: pasta salad
1/4cupred onion, thinly sliced
2tablespoonsred wine vinegar
2tablespoonsextra virgin olive oil
2cupsgrape tomatoes, halved
1/214-ouncecan of black olives, sliced in half
1/2large green pepper, chopped small sliced
8ouncespasta: elbow, penne, and fusilli work well
4ouncesMonterrey Jack cheese, diced into 1/2 inch pieces
kosher salt to taste
freshly ground black pepper to taste
Cook the pasta according to directions, removing from the heat and rinsing immediately with cold water until the pasta is cool. Set aside in a colander.
Place the onions in a small dish and cover with the olive oil and vinegar. Let rest while preparing the rest of the vegetables.
In a large bowl, combine the prepared vegetables, pasta, and cheese. Add the onions with the vinegar and oil and toss well to coat thoroughly.
Season generously with salt and pepper. Chill until ready to serve.
* If preparing a day in advance, add a splash more vinegar and oil as needed right before serving.** Any vegetables that you enjoy eating may be substituted for the bell peppers, olives, and tomatoes in this recipe. Just use equal portions to replace them.