Choose vine-ripened tomatoes and fresh zucchini to pair with penne pasta in this flavorful pasta salad.
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8 ounces (2 1/3 cups) uncooked dried penne pasta
1/4 pound (1 cup) Cheddar 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
*Substitute 1 teaspoon dried oregano leaves.
**Substitute 1 teaspoon dried basil leaves.
Cook pasta according to package directions. Rinse with cold water; drain.
Combine pasta and all salad ingredients in bowl.
Stir together all dressing ingredients except lettuce leaves in another bowl. Add dressing to salad; toss to coat. Cover; refrigerate at least 30 minutes. Serve salad on lettuce leaves.
Explore reviews fromour online community
I made this recipe for a birthday party. Instead of lining the bowl with lettuce leaves, I lined the rim of the bowl with some of the zucchini slices. Everyone tried it, liked it, and asked for the recipe. I will definitely make it again.
It is way too hot to grill outside or cook long big heavy meals. This is a delicious, easy, healthy, and inexpensive dish. I love making these types of dishes during the summer because everything is so fresh this time of year. I make this as a complement side dish to marinated grilled boneless chicken breast that I cook on my George.