Saturday, April 17, 2010

Three Cheese Pasta Salad

Tomorrow is the lupus walk, and afterward, the M.U.S.C.L.E group is getting together for a little fellowship.  This group is made out of rheumatologists, nurses, study coordinators, and other cool people who work at MUSC with people who have lupus.  We all signed up to bring a dish, and I decided to dust off this old recipe for a pasta salad that I used to take to all potlucks that I attended before I got on the orzo kick.  Over the years, I have made several changes that have become the recipe below.  I gave Rick a little sample taste after it was put together, and he wants me to start making it weekly for him to take to work as part of his lunch.  I hope that you enjoy it, too!
Three-Cheese Pasta Salad

Ingredients
10 oz tricolor rotini pasta








  • 1 cup chopped red bell pepper






















  • 1 cup crumbled feta cheese (about 4 ounces)






















  • 1/2 cup diced sharp white cheddar cheese ( about 2 1/2 ounces)






















  • 1/2 cup grated Gouda cheese (about 2 1/2 ounces)






















  • 6 tablespoons chopped fresh basil















    • 1 cup chopped red bell pepper (around 1 red bell pepper)
    1/2 cup crumbled feta cheese
    1/2 cup diced sharp white cheddar cheese
    1/2 cup grated Gouda cheese
    6 tablespoons chopped fresh basil
    Cook pasta in pot of boiling water until tender but still firm to bite. Drain. Rinse with cold water and drain well.

    Mix pasta, olives, bell pepper, all cheeses, balsamic dressing, and basil in large bowl and toss to combine.  Cover and refrigerate for at least 2 hours before serving.

    Enjoy!









  • 1 cup chopped pitted brine-cured black olives (such as Kalamata)






















  • 1 cup chopped red bell pepper






















  • 1 cup crumbled feta cheese (about 4 ounces)






















  • 1/2 cup diced sharp white cheddar cheese ( about 2 1/2 ounces)






















  • 1/2 cup grated Gouda cheese (about 2 1/2 ounces)























  • 1 cup chopped pitted brine-cured black olives (such as Kalamata)






















  • 1 cup chopped red bell pepper






















  • 1 cup crumbled feta cheese (about 4 ounces)






















  • 1/2 cup diced sharp white cheddar cheese ( about 2 1/2 ounces)






















  • 1/2 cup grated Gouda cheese (about 2 1/2 ounces)























  • 1 cup chopped pitted brine-cured black olives (such as Kalamata)






















  • 1 cup chopped red bell pepper






















  • 1 cup crumbled feta cheese (about 4 ounces)






















  • 1/2 cup diced sharp white cheddar cheese ( about 2 1/2 ounces)






















  • 1/2 cup grated Gouda cheese (about 2 1/2 ounces)















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    3 comments:

    1. vixbethApril 18, 2010 at 11:01 PM

      Katie, I'm sorry I didn't come over last week, I'm new to this blogging thing and trying to figure everything out. Thank you for your kind words they are very much appreciated. I hope your Lupus walk went well, it is so important to raise awareness. Thank you so much for all you do, I really mean that sincerely. Your pasta salad recipe sounds great and I will try it out soon but to be honest, I'm so glad I'll be following your blog, you might just be planning my weekly menu from now on. LOL ;)

      ReplyDelete
    2. KatieApril 19, 2010 at 10:28 AM

      Thanks for stopping by! We had a great time yesterday at the Walk, and there was a bigger turn out than last year. One of our doctors even wore purple go-go boots since our team raised more than $4,000 for the Lupus Foundation of America! I hope that you have a great week!

      ReplyDelete
    3. Cougar TalesApril 21, 2010 at 7:00 PM

      Stopping by to say Hello! What a great thing you are doing with the Walk! Congrats on all the $ raised.

      ReplyDelete

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