All About Food
March 19, 2017
One of my favorite summer salads. Italian pasta salad is just great for almost any occasion.
8 oz. Penne pasta, uncooked and dried
1/4 lb. Cubed Monterey Jack or Cheddar Cheese
2 c. Cubed tomatoes
2 c. Sliced zucchini
1/2 c. Italian vinaigrette dressing
1 tbsp. Fresh oregano leaves
1 tbsp. Fresh basil leaves, chopped
1Following package directions cook pasta. Rinse with cold water and drain.
2In a bowl combine cooked pasta, cheese, tomatoes and zucchini.
3In a second bowl stir together Italian vinaigrette dressing. oregano leaves and basil leaves. Combine salad and dressing. Toss to coat and cover.
4Refrigerate for about 30 minutes. Server salad on lettuce leaves.
Image by: jeffreyw
You May Also Like:
You must be logged in to post a comment.