Most Sundays I make a big batch of plain cooked pasta to use throughout the week in lunch dishes like this one. Tossed with a handful of cheese and your favorite vinaigrette, this salad is a great way to jazz up ordinary leftover pasta.
In a bowl, combine all the ingredients. Toss to coat and serve.
2 cups cooked pasta, such as farfalle, elbow macaroni, or campanelle
2 tablespoons italian salad dressing (prepared, or see the Note)
¼ cup grated sharp Cheddar cheese
¼ cup grated mozzarella cheese
2 tablespoons grated Parmesan cheese
TIP: You can use a mix of your favorite cheeses as well.
TIP: When making cooked pasta ahead of time, toss it with a touch of olive oil so the pieces don’t stick together.
NOTE: You can make your own Italian dressing by whisking together 4 teaspoons olive oil, 2 teaspoons red wine, sherry, or cider vinegar, a pinch of salt, and dried Italian herbs.