Marzetti Italian Penne Pasta Salad Food

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EASY PASTA SALAD



Easy Pasta Salad image

To bring this tangy, vegetable-packed pasta salad together in a snap, we used jarred roasted red peppers and store-bought Italian dressing. The dish takes mere minutes to make, but the longer it sits in the refrigerator, the better it tastes!

Provided by Food Network Kitchen

Categories     side-dish

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1 pound cavatappi or other short curly pasta shape
2 medium cucumbers, sliced thin and quartered (about 4 cups)
4 cups broccoli florets (from 1 large head)
6 ounces cherry tomatoes, quartered (about 2 cups)
One 16-ounce jar sliced roasted red peppers, drained
1/2 cup grated Parmesan
1 1/2 cups Italian dressing

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente.
  • Add the cucumbers, broccoli, tomatoes, red peppers, Parmesan, pasta, 1/2 teaspoon salt and a few grinds of black pepper to a large bowl. Pour the Italian dressing over the top and toss until well combined. Cover and refrigerate until the pasta is cold, about 2 hours and up to overnight.

PENNE PASTA SALAD



Penne Pasta Salad image

I came up with this recipe one day while experimenting in my kitchen. This salad makes a great side dish with just about any kind of meat.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) penne pasta
1 cup quartered cherry tomatoes
1/2 cup chopped green pepper
1/4 cup chopped green onions
1 can (2-1/4 ounces) sliced ripe olives, drained
1 bottle (8 ounces) Italian salad dressing
1/2 teaspoon coarsely ground pepper
1/4 teaspoon dill weed
1/4 teaspoon garlic salt
1/4 teaspoon lemon-pepper seasoning

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Meanwhile, combine tomatoes, green pepper, onions and olives. Stir in pasta. Combine remaining ingredients; pour over salad and toss to coat. Cover; refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 320 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 608mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.

MARZETTI® ITALIAN PENNE PASTA SALAD



Marzetti® Italian Penne Pasta Salad image

Wonderful Italian ingredients--penne pasta, olives, oregano, sundried tomatoes and roasted sweet peppers-are tossed in Marzetti® Asiago Peppercorn Dressing.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 30m

Yield 6

Number Of Ingredients 9

1 cup Marzetti® Asiago Peppercorn Dressing
1 pound penne pasta, cooked, drained and cooled
1 ½ pounds grilled or roasted boneless, skinless chicken breast, sliced
8 ounces feta cheese, crumbled
1 (16 ounce) jar pitted kalamata olives, halved
1 teaspoon dried oregano or Italian seasoning
6 piece (blank)s sundried tomatoes packed in oil, diced
2 medium roasted sweet peppers (in jar) packed in water, sliced thin
1 (6 ounce) package baby spinach leaves, cleaned

Steps:

  • In large bowl, combine all ingredients with Marzetti Asiago Peppercorn Salad Dressing. Toss well. Serve. Store remaining portion, covered in the refrigerator.

Nutrition Facts : Calories 970.5 calories, Carbohydrate 71.7 g, Cholesterol 118.2 mg, Fat 54.2 g, Fiber 5.1 g, Protein 43.9 g, SaturatedFat 12.6 g, Sodium 2130 mg, Sugar 4.9 g

MARZETTI® ITALIAN PENNE PASTA SALAD



Marzetti® Italian Penne Pasta Salad image

Wonderful Italian ingredients--penne pasta, olives, oregano, sundried tomatoes and roasted sweet peppers-are tossed in Marzetti® Asiago Peppercorn Dressing.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 30m

Yield 6

Number Of Ingredients 9

1 cup Marzetti® Asiago Peppercorn Dressing
1 pound penne pasta, cooked, drained and cooled
1 ½ pounds grilled or roasted boneless, skinless chicken breast, sliced
8 ounces feta cheese, crumbled
1 (16 ounce) jar pitted kalamata olives, halved
1 teaspoon dried oregano or Italian seasoning
6 piece (blank)s sundried tomatoes packed in oil, diced
2 medium roasted sweet peppers (in jar) packed in water, sliced thin
1 (6 ounce) package baby spinach leaves, cleaned

Steps:

  • In large bowl, combine all ingredients with Marzetti Asiago Peppercorn Salad Dressing. Toss well. Serve. Store remaining portion, covered in the refrigerator.

Nutrition Facts : Calories 970.5 calories, Carbohydrate 71.7 g, Cholesterol 118.2 mg, Fat 54.2 g, Fiber 5.1 g, Protein 43.9 g, SaturatedFat 12.6 g, Sodium 2130 mg, Sugar 4.9 g

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