LENTEN
Penne Salad with Sun-Dried Tomatoes and Artichokes
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⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Optionally, you can add tuna in olive oil to the salad, draining the oil beforehand.
Ingredients
- Penne rigate - 7.4 oz
- Olive Oil - 4 tablespoons
- Garlic - 1 clove
- Balsamic Vinegar - 1 tablespoon
- Salt - ½ teaspoon
- Ground Black Pepper - ¼ teaspoon
- Canned Palm Hearts - 5.3 oz
- Canned Jalapeño Peppers - ½ cup
- Sun-Dried Tomatoes - ½ cup
- Pitted olives - 25 pieces
- Chopped Sage Leaves - 2 tablespoons
- Melted Cheese - 4.2 oz
Step by Step guide
Step 1
Cook the pasta in boiling salted water until al dente.
Step 2
Meanwhile, in a small jar, combine the olive oil, vinegar, minced garlic, salt, and pepper. Close the lid and shake well.
Step 3
Drain the pasta and rinse under cold water. Transfer to a large bowl and add the artichokes, sliced canned peppers, chopped tomatoes, olives, diced mozzarella, and parsley. Drizzle with the dressing and mix well.
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