ITALIAN PASTA & TOMATO SALAD Recipe

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Cheese may be frozen, but freezing may cause flavor and texture changes. Use in recipes that call for melting cheese, such as casseroles and hot sandwiches. >>


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Choose vine-ripened tomatoes and fresh zucchini to pair with penne pasta in this flavorful pasta salad.

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Preparation time: 20 min Chilling time: 30 min

Yield: 8 servings

ounces (2 1/3 cups) uncooked dried penne pasta

1/4		pound (1 cup) LAND O LAKES® Cheddar or Monterey Jack Cheese, cubed 1/2-inch
2		medium (2 cups) tomatoes, cubed 1-inch
2		medium (2 cups) zucchini, sliced 1/4-inch

1/2		cup Italian vinaigrette dressing
1		tablespoon fresh oregano leaves*
1		tablespoon chopped fresh basil leaves**
		Lettuce leaves

Cook pasta according to package directions. Rinse with cold water; drain.

Combine pasta and all salad ingredients in large bowl.

Stir together all dressing ingredients except lettuce leaves in small bowl. Add dressing to salad; toss to coat. Cover; refrigerate at least 30 minutes. Serve salad on lettuce leaves.

*Substitute 1 teaspoon dried oregano leaves.

**Substitute 1 teaspoon dried basil leaves.

Ingredient Substitution Index

Nutrition Facts (1 serving): Calories: 240, Fat: 12g, Cholesterol: 15mg, Sodium: 210mg, Carbohydrates: 25g, Dietary Fiber: 1.5g, Protein: 8g

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