Skip to content
Summery Mediterranean Penne Pasta
- 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
- 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.
- 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.
Source
Page load link