Imagine a vibrant, refreshing dish that combines the hearty satisfaction of perfectly cooked pasta with the crisp, zesty flavors of fresh greens and Mediterranean-inspired ingredients. This Penne Salad with Greens is not just a recipe—it's a culinary journey that transforms simple ingredients into an extraordinary meal that will transport you straight to the sun-drenched hills of Italy. Whether you're looking for a quick lunch, a stunning side dish, or a light dinner that doesn't compromise on flavor, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz penne pasta
- 2 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup olives, sliced
- 1/4 cup parmesan cheese, grated
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz of penne pasta, 2 cups of mixed greens, 1/2 cup of cherry tomatoes (halved), 1/4 cup of sliced olives, 1/4 cup of grated Parmesan cheese, 3 tablespoons of olive oil, 1 tablespoon of red wine vinegar, and salt and pepper to taste.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous pinch of salt to the water. This will enhance the flavor of the pasta.
- Add the penne pasta to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent the pasta from sticking together.
- While the pasta is cooking, prepare the salad ingredients. Rinse the mixed greens under cold water and spin them dry in a salad spinner or pat them dry with a clean kitchen towel.
- In a large mixing bowl, combine the rinsed mixed greens, halved cherry tomatoes, and sliced olives. Toss gently to mix the ingredients evenly.
- Once the penne pasta is cooked, drain it in a colander and rinse it briefly under cold water to stop the cooking process and cool it down. Allow the pasta to drain well.
- Add the cooled penne pasta to the bowl with the mixed greens and other vegetables. Gently toss to combine.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to create a dressing. Adjust the seasoning to your taste.
- Pour the dressing over the pasta and greens mixture, and toss everything together until well coated.
- Finally, sprinkle the grated Parmesan cheese over the top of the salad. Give it one last gentle toss to distribute the cheese.
- Serve the Penne Salad with Greens immediately, or refrigerate it for up to an hour to allow the flavors to meld. Enjoy your delicious Italian-inspired dish!
Tips
- Cook pasta al dente: The key to a great pasta salad is perfectly cooked pasta. Stop cooking when the pasta is still slightly firm to maintain texture.
- Cool pasta properly: Rinse pasta with cold water after cooking to stop the cooking process and prevent it from becoming mushy.
- Let flavors meld: For the best taste, let the salad rest in the refrigerator for 30-60 minutes before serving to allow the dressing to fully infuse the ingredients.
- Customize your greens: Feel free to experiment with different mixed greens like arugula, spinach, or baby kale for varied flavor profiles.
- Quality matters: Use high-quality olive oil and fresh Parmesan cheese for the most authentic and delicious result.
- Make ahead friendly: This salad can be prepared in advance and keeps well in the refrigerator for 1-2 days, making it perfect for meal prep.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 10mg
