Mediterranean Penne Salad Recipe

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Mediterranean Penne Salad Recipe

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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
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 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 toss to coat. Refrigerate for at least 1 hour. Yield: 10 servings.
Originally published as Mediterranean Penne Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p168

Nutritional Facts

3/4 cup: 196 calories, 11g fat (2g saturated fat), 1mg cholesterol, 342mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 4g protein.

  • 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
  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.
Originally published as Mediterranean Penne Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p168

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