Herbed Olive and Double Tomato Summer Pasta Salad


  • 24

Ingredients You Need

  • 2 quarts (8 cups) multi-grain penne pasta, uncooked

  • 3/4 cup extra virgin olive oil

  • 1/2 cup white balsamic vinegar or white wine vinegar

  • 3 tablespoons Dijon mustard

  • 2 teaspoons freshly ground black pepper

  • 1 quart (4 cups) Lindsay┬« Small California Ripe Pitted Olives

  • 1 quart (4 cups) halved cherry tomatoes

  • 1 quart (4 cups) halved yellow cherry tomatoes

  • 8 oz. (2 cups) crumbled goat cheese

  • 1 cup chopped mixed fresh herbs such as chives, parsley and basil


Cooking Directions

  1. Cook pasta according to package directions. Drain; rinse with cold water and drain well.

  2. Meanwhile, in a very large bowl whisk together oil, vinegar, mustard and pepper until well blended. Add remaining ingredients and pasta; toss well.

  3. Refrigerate at least 1 hour for flavors to blend.


Nutrition

  • Calories215
  • Fat13g
  • Protein16g
  • Cholesterol7mg
  • Total Carbs19g
  • Fiber3g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.