Summer Penne Pasta Salad
This colorful salad is best made a day ahead. Great for picnics, parties, and pot lucks.
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.
Nutrition
Calories: 231kcalCarbohydrates: 23gProtein: 8gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 16mgSodium: 149mgPotassium: 145mgFiber: 1gSugar: 2gVitamin A: 968IUVitamin C: 3mgCalcium: 155mgIron: 1mg
Tried this recipe?Let us know how it was!