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Penne Fresca Salad

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This recipe for Penne Fresca Salad is a favorite dish to bring to parties and potlucks. It's also a great lunch to make and eat throughout the week.

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Rate this recipe 4.3/5 (34 Votes)

Ingredients

  • 1 pound penne
  • 1/2 pint grape tomatoes
  • 1/2 cup sun-dried tomatoes
  • 1/2 pound small mozzarella balls
  • 1 large handful arugula
  • 1/2 cup garlic, sliced
  • 2 tablespoons olive oil
  • 1/4 cup extra virgin olive oil
  • Salt, to taste
  • Pepper, to taste

Details

Servings 6
Adapted from recipeinternational.com

Preparation

Step 1

Cook the penne in salted boiling hot water according to package directions, making sure that the pasta is al dente. Once the pasta is done cooking rinse in cold water and set aside.

Slice the sun-dried tomatoes into slivers and cut the mozzarella balls in half. Set these aside separately.

In a frying pan add the 2 tablespoons of olive oil and heat to medium high. Now add the sliced garlic and cook till it starts to turn somewhat golden. At this point add the sun-dried tomato slivers and cook for about 1 minute while stirring. Take these immediately off of the burner and transfer the garlic and sun-dried tomato slivers on to a cool plate to cool.

Once the garlic and sun-dried tomato slivers are at room temperature mix together with the penne in a large mixing bowl. Now add the remaining ingredients and toss all together. Taste and adjust seasoning.

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