Ingredients for Ann's Penne Pasta Salad
- 1 pound penne pasta
- 2 cups cherry tomatoes, halved
- 1 cup crumbled feta cheese
- 0 Basil
- approx. 1 cup homemade dressing
- 1 large cucumber, peeled, seeded and diced
- 1/2 red onion, thinly sliced
- 1 (6 ounce) can pitted black olives, drained and halved
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- croissants
- oatmeal cookies
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How to Make Ann's Penne Pasta Salad
- Cook penne pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta.
- In a large bowl, combine the cooked penne, cherry tomatoes, cucumber, red onion, black olives, and feta cheese.
- In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Refrigerate for at least 30 minutes to allow the flavors to meld. Add extra dressing if needed before serving.
- Serve chilled with croissants and oatmeal cookies for a delightful meal.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
21g
Fat
19g
Carbs
14g
