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Penne Salad with Tomatoes Goat Cheese & Basil

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Submitted by agr8buda

YIELD

6 servings

PREP

25 min

COOK

10 min

READY

35 min

Ingredients

12 346.8
OUNCES ML/G PASTA, PENNE
3 710
CUPS ML TOMATOES
chopped
2 10
TEASPOONS ML GARLIC
crushed
2 30
TABLESPOONS ML OLIVE OIL
2 30
TABLESPOONS ML BALSAMIC VINEGAR
3 86.7
OUNCES ML/G GOAT (CHEVRE) CHEESE
crumbled
¾ 177
CUP ML BASIL
fresh *
79
CUP ML BLACK OLIVES
sliced *

Directions

Cook pasta in boiling water according to package instructions or until firm to the bite.

Rinse with cold water.

Drain and place in serving bowl.

Add tomatoes, garlic, oil, vingegar, cheese, basil, olives and pepper to taste.

Toss untill cheese begins to melt.

TIPS: Apple cider vinegar can replace balsamic vinegar.

Try feta cheese instead of goat cheese.

Use juicy ripe tomatoes to give the salad enough liquid.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 179 39% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 59mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 13g
Vitamin A 18% Vitamin C 20%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 
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