Tri-Color Penne Pasta Salad With Feta, Olives, And Cherry Tomatoes

2014-09-07
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This classic Mediterranean combination of crisp vegetables and briny cheese makes a refreshing cold or warm salad.

Ingredients

  • 3 lb. Barilla Tri-Color Penne
  • 1 1/2 cups extra-virgin olive oil
  • 1 lb. julienned red onion
  • 3/4 cup fresh lemon juice
  • 2 1/2 lb. diced cucumber
  • 4 pts. halved cherry tomatoes
  • 2 cups sliced kalamata olives
  • as needed salt
  • as needed black pepper
  • 3 cups diced feta cheese
  • 4 Tbsp. minced fresh parsley
  • 4 diced avocado

Instructions

Step 1

Cook the Barilla® pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller.

Step 2

Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours. In a skillet, warm half of the oil and saute the onion until translucent

Step 3

In a large bowl, combine the pasta, onions, remaining olive oil, cucumber, olives, and lemon juice; season with salt and pepper. Serve warm or cover and refrigerate until cold.
Just before serving, garnish each portion with 1/6 avocado, 2 Tbsp. cheese, and 1/2 tsp. parsley.

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Chef Recommended Cuts
  • Tri-Color Fiori
  • Tri-Color Penne
  • Tri-Color Rotini
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 410
Calories from Fat 198
% Daily Value*
Total Fat 22g
34%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 6mg
2%
Sodium 403mg
17%
Total Carbohydrate 50g
17%
Dietary Fiber 9g
36%
Sugars 5g
Protein 9g
18%

Vitamin A 8%
Vitamin C 22%
Calcium 6%
Iron 13%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.