Summer Picnic Pasta Salad

Fill a large stockpot with 6 quarts of cold water and 1 tablespoon of salt. Turn heat to high and cover to bring to a rolling boil.
Cook pasta in stock pot until al dente and drain, reserving about ½ cup of the cooking liquid in the pot. Return pasta to the pot and drizzle with a small amount of olive oil
Cut tomatoes in half and combine with pasta, adding in Italian dressing and basil.
Season with salt and pepper and top with cheese

Banner Image:

pasta salad- barilla.png

Grain:

Wheat [1]

Ingredients:

Pasta:

½ pound penne pasta, preferably whole grain

2 cup red and yellow cherry tomatoes

Basil, shredded

4 tablespoons Parmigiano-Reggiano cheese

Salt and Pepper to taste

Italian dressing:

½ cup lemon juice

2 tablespoons red wine vinegar

⅓ cup extra-virgin olive oil

1 teaspoon oregano or Italian seasoning

Active time:

15 minutes

Yield:

4 servings

Nutrition:

Calories: 450, Fat: 24g, Saturated Fat: 6g, Sodium: 100mg, Carbohydrate: 53g, Fiber: 7g, Sugars: 4g, Protein: 15g

Author:

Recipe and photo courtesy of Barilla [2]

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Quick & Easy Affordable

Dietary choice:

Vegetarian

Rating:

Description:

This sweet, salty and tangy pasta salad is full of color and ﬂavor! You will love how easy it is to prepare for a picnic, potluck and simple weeknight sides.