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Mediterranean Penne Salad

Mediterranean Penne Salad
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
10 ServingsPrep: 40 min. + chilling

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

  • 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.
  • Combine the vinaigrette ingredients; drizzle over pasta mixture and
© Taste of Home 2013

2 of 2

Mediterranean Penne Salad (continued)

Directions (continued)

  • toss to coat. Refrigerate for at least 1 hour. Yield: 10 servings.
Nutrition Facts: 3/4 cup equals 196 calories, 11 g fat (2 g saturated fat), 1 mg cholesterol, 342 mg sodium, 21 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2013