Potluck Pasta Salad – Venagredos

Name: Potluck Pasta Salad – Venagredos
Ingredients: 8 ounces small pasta: ditalini, elbow, fusilli, penne etc; 1/4 cup red onion, thinly sliced and chopped; 3 tablespoons red wine vinegar; 3 tablespoons extra virgin olive oil; 16 ounces grape tomatoes, halved about 2 cups; 3/4 cup black olives, halved about ½ of a 6-ounce can of olives; 1 cup green, red, or yellow bell pepper, chopped small about 1 medium size bell pepper; 4 ounces Monterey Jack cheese, diced small; 1/2 teaspoon kosher salt, adjust to taste; ¼ – 1/2 teaspoon freshly ground black pepper, adjust to taste

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A colorful medley of garden-fresh vegetables is tossed in a light oil and vinegar dressing to make this tangy pasta salad a surefire hit at your next gathering.

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Ingredients

8 ounces small pasta: ditalini, elbow, fusilli, penne etc
1/4 cup red onion, thinly sliced and chopped
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
16 ounces grape tomatoes, halved about 2 cups
3/4 cup black olives, halved about ½ of a 6-ounce can of olives
1 cup green, red, or yellow bell pepper, chopped small about 1 medium size bell pepper
4 ounces Monterey Jack cheese, diced small
1/2 teaspoon kosher salt, adjust to taste
¼ – 1/2 teaspoon freshly ground black pepper, adjust to taste