This is a great dish to bring to a luncheon, BBQ or
potluck dinner. Just whip it up the night before and
it's ready to go the next day!
8 oz. medium size pasta
shells
1 cup pitted Kalamata
black olives, sliced
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 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. 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.
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