Skip to Content
  • Prep
    15 min
  • Total
    25 min
  • Servings

Vegetable and Parmesan Cheese Pasta Salad


500 g (1 lb) cavatappi or other short pasta, cooked

30 grape tomatoes, halved

1 orange bell pepper, diced

20 black olives, pitted

2 shallots, finely chopped

30 mL (2 tbsp) balsamic vinegar

3 garlic cloves, finely chopped

80 mL (1/3 cup) olive oil

Salt and pepper, to taste

80 mL (1/3 cup) Saputo Parmesan Cheese Petals

125 mL (1/2 cup) baby arugula


In a saucepan, cook the pasta in salted, boiling water until al dente. Rinse with cold water and drain well. Set aside to cool.

In a large bowl, combine tomatoes, peppers, olives, shallots, balsamic vinegar, garlic, olive oil, salt, and pepper.

Once the pasta has cooled, combine with the other ingredients in the bowl.

Add the Parmesan cheese and mix gently. Adjust seasoning if necessary.

Add the arugula on top and mix just before serving.