Southwest Marinated Cheese Pasta Salad

The Cheddar and Monterey Jack cheeses soak up the flavor of the herb-filled vinaigrette overnight, packing this pasta salad with pockets of bold flavor.

Southwest Marinated Cheese Pasta Salad
Makes 6 to 8 servings
  • ½ cup olive oil
  • ½ cup white wine vinegar
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped green onion
  • 1 clove garlic, minced
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 cups cubed sharp Cheddar cheese
  • 2 cups cubed Monterey Jack cheese with peppers
  • 1 pound elbow pasta, cooked according to package directions
  • 1 large poblano pepper, seeded and diced
  • 1 large red bell pepper, seeded and diced
  • 2 cups cherry tomatoes, halved
  • Garnish: chopped fresh cilantro, ground black pepper
  1. In a large bowl, whisk together oil, vinegar, cilantro, green onion, garlic, sugar, salt, and pepper. Stir in cheeses. Cover and refrigerate for at least 1 hour or overnight.
  2. Stir in cooked pasta, poblano, bell pepper, and tomatoes. Garnish with cilantro and pepper, if desired.



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