This post is sponsored by Black Creek but the content and opinions expressed here are my own.
Cheese. Oh how I have a love for cheese. WhenAward-winning Black Creek® premium Cheddar cheese reached out for me to try their cheese and write about it, um, yes please! I had never tried it before but I couldn’t wait. the fact that this brand focuses on aging their cheese for optimal flavor, is right up my alley. I love strong cheese and the aging process gives cheddar such an oaky, nutty and delicious flavor.
The taste of summer is cheddar and with Memorial day right around the corner, it is the perfect time to try this cheese and use it for all your delicious summer recipes.
The region’s cows graze on these nutrient-rich grasses producing distinctly rich and creamy milk. Under the watchful eye of a Certified Master Cheesemaker, this milk is conscientiously cultivated into smooth, full-flavored Cheddar. Aged for up to three years, Black Creek® Cheddar offers a pleasantly sharp and complex flavor profile that is both rich and nutty.
I opted for a yummy pasta salad that can be used at any summer event. My recipe does have a bit of mayo, but not too much and it is still safe to keep at any summer bbq. There is evidence that store-bought mayo can delay or even prevent spoilage thanks to the vinegar, lemon and salt. And this recipe actually calls for more vinegar, lemon and salt!
So feel free to make this recipe all summer long and your guests/friends/family will be begging for more. It is so simple to make, so delicious and full of cheese!
Ingredients
- 1/4 cup grated parmesan cheese
- 1/2 cup chopped fresh basil
- 3/4 cup mayonnaise
- 2 T apple cider vinegar (or white wine vinegar)
- 1block of Black Creek® premium White Cheddar cheese diced into small cubes
- 2 roasted red bell peppers
- 15 cherry tomatoes cut in half
- 3 garlic cloves, minced
- 1/8 tsp. smoked paprika
- 1 pinch cayenne pepper
- salt & fresh ground pepper, to taste
Instructions
- Cook pasta until al dente. Drain pasta in colander and run under cold water until well-cooled. Mix all wet ingredients together.
- In a large bowl, combine cooked pasta, basil, roasted red peppers, tomatoes, parmesan and Black Creek white cheddar.
- Toss the salad with the dressing then serve.
I bought both white cheddar and yellow 2-year-aged cheddar. I bought the yellow cheese to put on top of our burgers! Extra cheddar!
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Hi. At what point do you add the garlic, smoked paprika, and cayenne? Can I add it in with the wet ingredients?
This is my first making your recipe, it sounds delisious!