Recipes - print - Penne Pasta Salad

Penne Pasta Salad - Recipe

A very tasty and colorful salad that may also become a main entrée by adding chicken. This penne pasta salad recipe works well for a summer picnic or makes a delicious selection for a special luncheon.
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Penne Pasta Salad Recipe
  • Cook the pasta according to the package directions; drain and place into a large bowl.
  • While the pasta is cooking, prepare the salad dressing according to the package directions and pour over the warm, drained pasta. Let the pasta cool before adding the remaining ingredients.
  • Add the drained capers, crumbled feta cheese, chopped parsley, and chopped reconstituted sun dried tomatoes. Refrigerate for 4 to 6 hours so that the flavors of the ingredients blend together.
  • Just before serving, add the tomatoes.
Substitution: Instead of using capers, you can use chopped Kalamata olives.

Optional: To use this salad as an entrée, add one chicken breast per person.

Optional: Use cherry tomatoes instead of chopped large tomatoes.

Note: This recipe doubles and triples easily.
Prep Time: 15 minutes
Cook Time: 10 minutes
Container: large pasta pot, large bowl, small bowl or small jar with lid (for mixing packaged salad dressing)
-16 ounces penne pasta - cooked and drained
-8 ounces feta cheese - crumbled (use any flavor of feta - we like tomato basil for the flavor and color)
-2 ripe tomatoes, large - chopped
-1/4 cup capers, drained
-1/4 cup parsley - chopped
-3 ounces package of sun dried tomatoes (reconstitute the tomatoes and chop)
-1 package zesty Italian dressing - prepare according to the package directions