Mediterranean Penne Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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If you're looking for a dish that adds color and flavor to your menu, you've found it! In this chilled delight, tender pasta, tomatoes, artichokes, fresh basil and olives are tossed with a tangy vinaigrette.—Sharon Lowe, Juneau, Alaska Ingredients:
2 cups uncooked penne pasta |
1 can (14-1/2 ounces) diced tomatoes, drained |
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/4 cup chopped pitted greek olives |
3 tablespoons minced fresh basil |
2 tablespoons grated parmesan cheese |
1/2 teaspoon pepper |
vinaigrette: |
1/4 cup olive oil |
2 tablespoons minced fresh parsley |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
2 tablespoons chopped oil-packed sun-dried tomatoes |
2 tablespoons red wine vinegar |
1 tablespoon capers, drained |
1/4 teaspoon salt |
1/8 teaspoon crushed red pepper flakes |
Directions:
1. Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the tomatoes, artichokes, olives, basil, cheese and pepper.
2. Combine the vinaigrette ingredients; drizzle over pasta mixture and toss to coat. Refrigerate for at least 1 hour. Yield: 10 servings.
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