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Three-Cheese and Olive Pasta Salad



Cook the pasta in boiling water until JUST firm-tender (don't overcook) drain well under cold water.
Transfer the pasta to a large bowl and toss with a couple tablespoons with olive oil so that the pasta will not stick.
Add in the olives, bell pepper, all of the cheeses and fresh basil (or dryed basil if using); toss to combine.
In a small bowl whisk together the oil, vinegar and sugar; pour over the pasta and cheese in the bowl and toss to combine well.
Season with salt and lots of black pepper.
Cover and refrigerate for a minimum of 3 hours or overnight.