- 8 ounces medium-size pasta shells (about 2 3/4 cups)
- 1 cup chopped pitted brine-cured black olives (such as Kalamata)
- 1 cup chopped red bell pepper
- 1 cup crumbled feta cheese (about 4 ounces)
- 1/2 cup diced sharp white cheddar cheese ( about 2 1/2 ounces)
- 1/2 cup grated Gouda cheese (about 2 1/2 ounces)
- 6 tablespoons chopped fresh basil
- 1/4 cup basil vinegar or red wine vinegar
- 3/4 cup olive oil
- Pinch of sugar
- Cook pasta in pot of boiling water until tender but still firm to bite. Drain. Rinse with cold water and drain well.
- Mix pasta, olives, bell pepper, all cheeses and basil in large bowl to combine. Pour vinegar into small bowl. Gradually whisk in oil. Add sugar; season dressing to taste with salt and pepper. Toss salad with enough dressing to coat. Cover and refrigerate until well chilled, about 2 hours. (Can be prepared 8 hours ahead; keep refrigerated.)