- 1 13-14 oz box whole wheat penne pasta
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 pint grape tomatoes (halved, if you like)
- 8 oz pitted kalamata olives (halved, if you like)
- 6 oz Asiago cheese, cut into 1/2" cubes
- 1/3 c red wine vinegar
- 2/3 c extra virgin olive oil
- 2 tsp dried Italian seasoning
- 2 garlic cloves, pressed
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
Boil the pasta according to package directions. Drain, rinse in cold water to stop the cooking.
In a large bowl, combine the pasta, peppers, tomatoes, kalamatas and Asiago cheese.
In a small jar (not smaller than a pint) with a tightly fitting lid, combine the vinegar, olive oil, Italian seasoning, garlic, salt and pepper. Screw the top on tightly and shake like crazy until everything is well mixed. Pour over the pasta mixture and mix well.
Serve right away or store in the refrigerator until ready to eat.
