Type: Appetizer, Pasta Salad
Prep Time: 20 min.
Cook Time: 0 min.
Ready in: 20 min.
Servings: 4 (8 side-dish servings) 


  1. In a large bowl, combine pasta, red peppers, artichoke hearts, and olives.

  2. Mix olive oil and vinegar together; toss with pasta mixture. Stir in Beemster and basil. Season to taste with salt and pepper and serve.


  • 8 oz campanelle or bow tie pasta, cooked and drained
  • 1 (12 oz) jar roasted red pepper, drained and coarsely chopped
  • 1 (14½ oz) can artichoke hearts, drained
  • 1 cup pitted Kalamata olives, halved
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 2 cups cubed Beemster Classic (Aged 18 Months)
  • 3 tbsp coarsely chopped fresh basil

Cheeses Mentioned


Beemster Classic cheese is aged eighteen months to give you even more of the signature nutty and butter-rich flavor profile

Pairs with:

Hoppy, bitter craft beers and Malbec or full-bodied whites. Smoked almonds, dates or fig spread.