Summer Veggie & Penne Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 286.1
- Total Fat: 7.3 g
- Cholesterol: 1.0 mg
- Sodium: 362.7 mg
- Total Carbs: 47.4 g
- Dietary Fiber: 3.2 g
- Protein: 8.8 g
View full nutritional breakdown of Summer Veggie & Penne Salad calories by ingredient
Introduction
In the summer I like to go crazy with the fresh vegetables..... Every one has cook outs and this is really easy to make and pretty to view! When the tomatoes ripen I then add them to salad as well. That's the great thing about this salad, any fresh vegetable works!I use olive oil as it compliments the vegetables nicely when mixed with a Italian red wine vinegar. Fresh herbs are best, but dried works well.
This dish could be used as main dish by adding sliced peperoni, feta cheese, hard salami, etc..... adjusting calories and portions accordingly.
In the summer I like to go crazy with the fresh vegetables..... Every one has cook outs and this is really easy to make and pretty to view! When the tomatoes ripen I then add them to salad as well. That's the great thing about this salad, any fresh vegetable works!
I use olive oil as it compliments the vegetables nicely when mixed with a Italian red wine vinegar. Fresh herbs are best, but dried works well.
This dish could be used as main dish by adding sliced peperoni, feta cheese, hard salami, etc..... adjusting calories and portions accordingly.
Number of Servings: 8
Ingredients
-
1 Box Barilla Veggie Penne
1 small summer squash (1 - 11/2 cup)
1 small zucchini (1 - 11/2 cup)
1 cup shredded carrots
1 medium onion (chopped)
1 medium cucumber (1 - 11/2 cup)
8 mini sweet peppers (seeded, split, sliced)
15 green salad olives (sliced)
24 yellow banana ring peppers (chopped)
2 TBSP Minced Garlic
2 TBSP Dill Pickle Relish
Black Pepper (to taste)
Italian Herbs (fresh or dried to taste)
Tips
**The Sunset mini sweet peppers are tri-colored. (Red, Yellow & Orange) any peppers can be used... my family likes these & it adds wonderful color to the salad.
Directions
1. Cook Penne per instructions on box.
2. Rinse penne with cold water after cooked.
3. Combine penne and vegetables, mixing in other condiments and seasonings until well blended.
4. Add oil and vinegar, again mixing well to blend.
Serving Size: Makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LBURGDORF.
2. Rinse penne with cold water after cooked.
3. Combine penne and vegetables, mixing in other condiments and seasonings until well blended.
4. Add oil and vinegar, again mixing well to blend.
Serving Size: Makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LBURGDORF.