Three Cheese Pasta Salad
8 ounce. medium size pasta shells
1/3 cup red bell pepper, chopped
1/3 cup yellow bell pepper, chopped
1/3 cup orange bell pepper, chopped
1 cup Feta cheese, crumbled
1/2 cup sharp white cheddar cheese, diced into 1/4 inch cubes
1/2 cup Gouda cheese, diced into 1/4 inch cubes
6 tablespoons chopped fresh basil
1/4 cup balsamic vinegar
3/4 cup olive oil
1 clove of garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon sugar
.
Cook pasta in pot of boiling water until tender but still firm. Don’t
overcook the pasta! It still has to marinate overnight and will become soggy
if overcooked. Drain the pasta in a colander. Rinse with cold water and
drain again.
Mix pasta, olives, bell peppers, Feta, cheddar, Gouda and basil in large
bowl to combine. In a small bowl, whisk balsamic vinegar and olive oil
together until well combined. Whisk in garlic, salt, pepper and sugar. Toss
the salad with the dressing to coat. Cover and refrigerate until well
chilled, at least 2 hours.