Ingredients:
1 lb pasta, of your choice
1 green peppers, chopped
1 yellow peppers, chopped
1 red peppers, chopped
1/2 red onions, chopped (optional)
2 small fresh mozzarella balls, cut into small pieces
2/3 cup oil
1/3 cup vinegar
1 tablespoon sugar
1 tablespoon italian seasoning ( or more, to taste)
Directions:
Cook, drain, and rinse (with cold water) the pasta.
Mix pasta, vegetables, and cheese in a large bowl.
In a small bowl, mix oil, vinegar, sugar, and seasonings.
Add oil/vinegar mixture to the pasta mixture until the pasta appears well-oiled. You may not need the entire amount however, save it. Many times, if you do not eat the pasta salad right away (or save leftovers in the fridge) you will want to add a little more oil mixture to the pasta – kind of freshens it up.
Note: You can add whatever fresh vegetables you have on hand. Also works great with roasted vegetables. Also, short noodles work better than long ones – ie: rotini is better than spaghetti – everything gets mixed up a lot better.
Servings: 6-8
Time preparation: 15 min.
Time total: 30 min.