Summer Picnic Pasta Salad
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.
Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Vegetarian, Wheat, Quick & Easy, Affordable
Active time
15 minutesTotal time
20 minutesYield
4 servingsNutrition
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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
Instructions
- 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
Recipe and photo courtesy of Barilla
Nutrition
Calories: 450Fat: 24g
Saturated Fat: 6g
Sodium: 100mg
Carbohydrate: 53g
Fiber: 7g
Sugars: 4g
Protein: 15g
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