Summery Mediterranean Penne Pasta Recipe

Summery Mediterranean Penne Pasta

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Ingredients

12-16 ounces of any short pasta
¼ c. olive oil
3 Tbsp. balsamic vinegar
salt and pepper to taste
1 finely minced clove of fresh garlic
few teaspoons of crushed red pepper

1 c. finely shredded red-leaf lettuce
2 diced fresh Roma tomatoes
6 sun-dried tomatoes
chiffonade of 3 large leaves of fresh basil
½ c. diced mozzarella cheese
½ c. brine-cured olives sliced in half
2-3 Tbsp. grated Parmesan cheese

How to make Summery Mediterranean Penne Pasta


Summery Mediterranean Pasta Salad

Cook 12-16 ounces of any short pasta according to package directions. Do not rinse, but you knew that already.

While the pasta is cooking, whisk together ¼ c. olive oil, 3 Tbsp. balsamic vinegar, salt and pepper to taste, and 1 finely minced clove of fresh garlic. If you like things spicy, you can add a few teaspoons of crushed red pepper. If you're fancy, you can other herbs, too. Like fresh ones. Oooo.

Toss hot pasta with dressing until well coated.

Add according to your taste preference: 1 c. finely shredded red-leaf lettuce, 2 diced fresh Roma tomatoes, 6 sun-dried tomatoes that have been snipped, chiffonade of 3 large leaves of fresh basil, ½ c. diced mozzarella cheese, ½ c. brine-cured olives sliced in half, and about 2-3 Tbsp. grated Parmesan cheese.

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