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 (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
1 cup artichoke hearts, chopped
1 4.25 oz can of chopped olives
1 cup Newman's Own Light Balsamic Light Dressing
Directions
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!
Enjoy!
