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Ingredients
8 Ounces bow tie or Rotini pasta, uncooked
1 Cup fresh green beans or asparagus spears, cut into 1� pieces
1 Yellow bell pepper, cut into short, thin strips
7 Ounces Sargento Bistro Blends Mozzarella with Sun-Dried Tomatoes & Basil
Shredded cheese, divided
2 Cups grape tomatoes or halved cherry tomatoes
1/4 Cup fresh parsley or basil, chopped
Dressing
1/3 Cup extra virgin olive oil
3 Tablespoon balsamic vinegar or white balsamic vinegar
1 teaspoon sugar
3/4 Teaspoon salt
1/4 Teaspoon freshly ground black pepper
Instructions
Cook pasta according to package directions adding beans and bell pepper during the last 3 minutes of cooking.�In a large bowl, combine oil, vinegar, sugar, salt and pepper; mix well. Drain pasta and vegetables; rinse with cold water and drain well. Add to bowl and toss with dressing. Add 1-1/4 cups cheese and tomatoes; toss again. Serve at room temperature or chilled, topped with remaining 1/2 cup cheese and parsley. Note: Diced cooked chicken or ham may be added to the salad. Bottled balsamic vinaigrette may be substituted for the last five ingredients.