Mediterranean Sunset Penne Salad
July 8, 2012 · Print This Article
1 (1 lb box) mini penne pasta
4 Tbsp extra-virgin olive oil
1 small red onion, diced
2 celery stalks, diced
1/4 cup chopped sundried tomatoes
1/4 cup chopped roasted red sweet bell pepper
1/4 cup chopped fresh flat leaf parsley
1/4 cup chopped black (ripe) olives
1 can (15 oz) cannellini beans
1 lemon, juiced
2 Tbsp capers
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
Cook pasta in a large pot of boiling water with salt added; drain well and put in a very large bowl, then pour olive oil over the penne and toss to combine; set aside.
In a separate bowl, put all the remaining ingredients and mix until combined well.
Add this mixture to the pasta, toss to combine, taste for seasonings and adjust if needed.
Cover bowl and place in refrigerator for 1 to 2 hours so flavors combine.
When ready to serve, remove from refrigerator and let sit at room temperature for 15 minutes to remove some of the chill.
Toss again and serve cool.
Serves 4 to 6.