Ingredients
- ½ (16 ounce) package rotini pasta
- 1 teaspoon salt
- 1 teaspoon olive oil
- ½ red bell pepper, diced
- 1 cup diced smoked Gouda cheese
- ½ cup chopped fresh parsley
- 1 teaspoon chopped fresh dill
- ½ teaspoon garlic salt
Why This Recipe Is So Easy To Love
Helpful Tips For Cooking
- Don’t overcook the pasta; it should be al dente to hold up against the sauce.
- Add smoked paprika or chipotle powder gradually to control the smoky intensity.
Step 1
Boil a large pot of water. Once it’s bubbling, add the rotini along with a pinch of salt and a splash of olive oil. Cook the pasta until it’s just tender but still has a bit of a bite—about 8 minutes. Drain it, give it a quick rinse with cold water to stop the cooking, and toss it into a big bowl.
Step 2
Add the chopped red and green bell peppers, the Gouda cheese, and some fresh parsley to the pasta.
Step 3
In a small bowl, whisk together the balsamic vinegar and soybean oil by slowly pouring the oil in while whisking to create a smooth vinaigrette. Stir in the dill and a pinch of garlic salt for extra flavor.
Step 4
Drizzle the dressing over the pasta mixture little by little, tossing gently until everything is lightly coated and the pasta has a nice shine. You might not need to use all the vinaigrette, so save any leftovers for another salad or marinade.
