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Pasta Salad


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  • 6 oz. (2-1/2 cups) uncooked dried bow tie pasta or your favorite pasta
  • 1 (9 oz.) package cheddar cheese cut into 1/2 inch cubes
  • 1 cup pitted ripe olives, drained
  • 4 Roma tomatoes, cut into 1/4 inch slices
  • Marinade
  • 1/4 cup olive or vegetable oil
  • 1/4 cup vinegar
  • 1 tbsp. each chopped fresh basil leaves and chopped fresh oregano leaves (or 1 tsp. each dried)
  • 1/2 tsp each salt and pepper
  • 1/2 stsp. finely chopped garlic


Servings 6


Step 1

Cook pasta according to package directions; rise and drain. In large bowl, combine pasta, cheese, olives and tomatoes. In small bowl, stir together all marinade ingredients. Pour marinade over salad; toss to coat. Cover; refrigerate at least 1 hour or until ready to serve.

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