We love salad at our house. And one of our favorites is pasta salad.
New Sargento Tastings [who I'm partnering with for this post] are snack sized, shaped and chosen for the perfect snack — and they’re special varieties and flavors to complement every day! They’re available soon for $2.69 in 3.25 to 3.95-oz packages in eight varieties, including Aged Wisconsin Cheddar, New Zealander, Fiesta Pepper Jack and Parmentino.
We tried the Sargento Tastings cheese varieties on their own, with crackers, and enjoyed all of them. It was a fresh take on everyday cheese! But …
As you might have guessed, we then mixed all of these varieties into this pasta salad recipe, and they gave each bite a unique flavor — transcending the usual cheddar (not that there’s anything wrong with that).
Here’s the recipe!
1 pound bowtie pasta
1/2 pound (approx) Sargento Tastings cheese, cubed (choose any or all varieties!)
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups mini tomatoes (red or yellow)
1 can artichoke hearts, diced
1 (.7-ounce) package dry, Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste
1. Cook the pasta according to the directions on the package. Cook al dente. Drain and cool.
2. In a large bowl, combine the cooled, cooked pasta with the cubed cheese, mini tomatoes, diced artichoke hearts, diced bell peppers.
3. Sprinkle the package of dry salad dressing mix into the bowl and mix well.
4. Cover and refrigerate for 60 minutes or more.
5. While the salad is in the fridge, mix the dressing by blending (or whisking) together the olive oil, balsamic vinegar, oregano, parsley, grated Parmesan cheese, salt and pepper.
6. When you’re ready, pour dressing over the salad, mix well and serve! (I like to mix it by wrapping plastic wrap tightly over the top and shaking the bowl in various directions.)
This post was sponsored by Sargento Tastings via Social Spark. All opinions and content are mine. See my disclosures.
PS: I’ve linked up this post to these fabulous blogs this week!