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Summer Penne Pasta Salad

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Summer Penne Pasta Salad

This colorful salad is best made a day ahead. Great for picnics, parties, and pot lucks.
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Prep Time 30 minutes
Course Salad
Cuisine American, Italian
Servings 8
Calories 231 kcal

Equipment

Ingredients
  

Penne Pasta Salad

  • 2 cups Penne pasta
  • 1 Tomato large, chopped
  • ¼ cup Red onion chopped
  • ¼ cup Carrot chopped
  • 1 cup Cheddar cheese cubed

Basic Vinaigrette

  • 3 tbsp Olive oil extra virgin
  • 4 tbsp Red wine vinegar
  • Salt/Pepper to taste
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 2 cloves Fresh garlic
  • Fresh basil leaves
  • 1/4 cup Parmesan cheese or more, to taste

Instructions
 

  • Bring salted water to a boil and add pasta
  • While pasta is cooking, chop veggies and add to a bowl
  • Add the vinaigrette to the veggies, giving them time to soak in the goodness
  • Drain pasta and add to the bowl
  • Toss to coat the pasta with the veggie mixture
  • Taste test and adjust seasonings, olive oil, and vinegar
  • Let cool to room temp, then add cheese cubes
  • Toss, taste test, make adjustments
  • Refrigerate over night
  • Again toss, taste, adjust
  • Finish with fresh basil and parmesan cheese

Notes

This serves 2 but can easily be doubled or more for parties.
Keyword pasta, salad

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