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Three-Cheese Pasta Salad with Olives

 

 

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Three-Cheese Pasta Salad with Olives
Bon Appetit August 2000

8 ounces medium-size pasta shells (about 2 3/4 cups)
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 Cheddar cheese (2.5
ounces)
1/2 cup grated Gouda cheese (2.5 ounces)
6 tablespoons chopped fresh basil
1/4 cup basil vinegar or red wine vinegar
3/4 cup olive oil
Pinch of sugar
[We like to add cherry tomatoes]

  Cook pasta in pot of boiling salted water until tender but still firm
to bite. Drain. Rinse with cold water and drain well. Mix pasta, olives,
bell pepper, all cheese and basil in large bowl to combine. Pour vinegar
into small bowl. Gradually whisk in oil. Add sugar; season dressing to
taste with salt and pepper. Toss salad with enough dressing to coat.
Cover and refrigerate until well chilled, about 2 hours. (Can be
prepared 8 hours ahead; keep refrigerated.)  Serves 4.

 

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