Monica's Penne Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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I created this pasta salad while I was a student at Penn State University. Inexpensive, healthy, delicious and is just as tasty as a leftover. You may add sliced chicken or turkey breast for a one dish meal!! Ingredients:
1 package whole wheat penne |
1 red pepper, diced |
1 yellow pepper, diced |
1 green pepper, diced |
1 red onion, diced |
6 -8 roma tomatoes, diced |
1 cup extra virgin olive oil |
salt and black pepper |
1/2 cup locatelli romano cheese or 1/2 cup parmesan cheese |
1/3 cup balsamic vinegar (less or more depending or your taste) |
2 cups cooked sliced chicken or 2 cups turkey breast (optional) |
Directions:
1. Boil pasta and cook till al dente.
2. Drain and toss with a small amount of olive oil.
3. Let cool slightly.
4. Add vegetables, oil, vinegar, and toss with cooked pasta.
5. Add romano cheese.
6. salt/pepper to taste.
7. Add cooked chicken/turkey breast (optional).
8. Refridgerate for at least 15-30 minutes.
9. You may need to add more oil or vinegar depending on how moist you desire the salad to be.
10. You may also replace the balsamic vinegar with any vinegar you prefer.
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