5cupssquid ink pasta, freshly cooked as per instructions on the package
2cupssugar snap peas
2/3cupsun-dried tomatoes, cut into medium-size pieces
1 1/2cupcheddar cheese (or any other mild cheese), cubed
1/4cupvegetable or extra virgin olive oil (for sautéing)
1/3cupvegetable or extra virgin olive oil (for the dressing)
1tbsp + 1 1/4 tspwhite wine vinegar
2tbspEverything but the Bagel seasoning
Salt and freshly ground black pepper to taste
Sauté the peas and cherry tomatoes in oil in a saucepan over medium heat for a couple of minutes or until slightly soft but still whole. Take from pan and allow to cool down on a plate.
In a small bowl, make a simple vinaigrette by mixing oil, white wine vinegar, and salt and pepper to taste.
Place pasta and sautéed veggies in a large mixing bowl. Add cheese, sun-dried tomatoes, and Everything but the Bagel seasoning. Pour vinaigrette on top, and mix until well combined. Taste and add salt and/or pepper, if necessary. Chill the salad in the fridge until serving time.