Monicas Penne Pasta Salad Recipes

PENNE PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Meanwhile, combine tomatoes, green pepper, onions and olives. Stir in pasta. Combine remaining ingredients; pour over salad and toss to coat. Cover; refrigerate at least 2 hours before serving.

PENNE PASTA SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, mix together the salad dressing, mustard, cheese and dill.
• Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.

PENNE, TOMATO, AND MOZZARELLA SALAD

Steps:

• Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
• Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

MONICA'S PENNE PASTA SALAD

Steps:

• Boil pasta and cook till al dente.
• Drain and toss with a small amount of olive oil.
• Let cool slightly.
• Add vegetables, oil, vinegar, and toss with cooked pasta.
• Add romano cheese.
• salt/pepper to taste.
• Add cooked chicken/turkey breast (optional).
• Refridgerate for at least 15-30 minutes.
• You may need to add more oil or vinegar depending on how moist you desire the salad to be.
• You may also replace the balsamic vinegar with any vinegar you prefer.