Penne Fresca Salad
This great summer salad is so fresh and light with a whole bunch of flavors popping out. You don’t have to wait till summer to serve this it can be served all year long.
Main Ingredient : Penne
1lb penne or ziti – ½ pint container grape tomatoes – ½ cup sun dried tomatoes – ½ lb celingini (small mozzarella balls) – 1 large handful of baby arugula – ½ cup sliced garlic – 2 tbsp of olive oil – ¼ cup of extra virgin olive oil – salt and pepper to taste
Serve alongside grilled fish, meat, or chicken or for lunch by itself along with some good crusty bread or garlic bread.
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 sundried tomatoes into slivers and cut the celingini in half. Set these aside separately. – In a frying pan add the 2 tbsp 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 sundried tomato slivers and cook for about 1 minute while stirring. Take these immediately off of the burner and transfer the garlic and sundried tomato slivers on to a cool plate to cool. – Once the garlic and sundried 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.
- Level: Beginner
- Cost: $13.00
- Prep Time:25 minutes
- Cook Time: 5 minutes
- Serves: 6 to 8 servings
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