1 box (12 ounces) multicolored penne pasta
1 teaspoon olive oil
1 cup Italian dressing
¼ cup chopped carrots
¼ cup chopped onion
¼ cup chopped red bell pepper
1 cup cubed Monterrey Jack
½ cup cubed smoked gouda
1 teaspoon lemon thyme
¼ cup crumbled bacon
Fresh basil for garnish
Bring a large pot of water to a boil; add olive oil and pasta and cook pasta according to package directions. Drain and transfer to a large bowl.
Add Italian dressing and remaining ingredients. Stir to evenly coat. Chill 1 hour so flavors will marry. Garnish with fresh basil.
Serves four to six.
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