PINTEREST Friendly Recipe for Three Olive Pasta Salad
Three Olive Pasta Salad
2016-04-16 09:20:19
Serves 12
In my life I have made pasta salad at least 100 times. That is a lot, but I never get tired of eating eat, especially because I always change the recipe just a little, every time I make it. Pasta salad loves creativity, and is one dish that loves lots of fresh vegetable and herbs. This salad is made with penne pasta, imported from Italy, because I love a good imported Italian pasta. It is so much better than most American made pasta. Good Italian penne pasta also is great for pasta salad, it is thick and doesn’t tend to crack and fall apart. I was having a craving for olives and my craving gave me inspiration to make this amazing “Three Olive Penne Pasta Salad”. I always keep olives and sun dried tomatoes on hand in my pantry, they go well in pasta and salad. I love the way the roasted corn looks with the charred edges, so I threw some of that in for color. My herb garden is looking great, and I already planted basil a few weeks ago. I buy the basic plants and then in the same pot add seeds so the pot gradually fills up with basil. I enjoy planting a few varieties of basis, which include Thai basil, purple basil, and regular basil. Having your own herb garden it makes is so easy to just walk out and clip some fresh herbs, when you are cooking. No worries, for those of you that don’t have a fresh herb garden you can easily use dried herbs just remember to cut the measurements for dried herbs back by half. Part of the fun in cooking is being able to be creative, don’t forget to have some fun and please share your creations with me. I love hearing from you.
Bon Appetit, Cecelia
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
- 16 ounces penne, cooked and drained
- 4 red and yellow mini bell pepper, chopped
- 1/2 cup frozen roasted corn
- 1/2 cup sundried tomatoes
- 1/4 cup sliced green olives
- 1/4 cup black olives
- 1/4 cup green onion, sliced
- 1 cup steamed asparagus, sliced
- 1 cup garbanzo beans
- 1 cup zucchini, chopped
- Salt and fresh ground black pepper to taste
- 2 teaspoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh parsley
- 1 tablespoon grated Parmesan cheese
Dressing
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon dried Italian seasoning
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Salt
- 1/2 teaspoon Garlic Powder
- Fresh ground pepper to taste
Instructions
- Dressing: In a small mixing bowl add olive oil, balsamic vinegar, Italian season, Dijon mustard, salt, garlic powder, and pepper. Mix until well blended.
- Pasta Salad: Cook Pasta according to package directions, less one minute for aldente, drain well. In a large serving bowl, mix pasta with dressing until all pasta is completely covered. Add bell peppers, green onion, roasted corn, garbanzo beans, sun dried tomatoes, green olives, black olives, Greek olives, asparagus, zucchini, parmesan cheese, and fresh herbs. Season with salt and pepper. Refrigerate for two hours before serving.
Notes
- TIP: If using dried herbs in pasta – reduce to one teaspoon each of basil, oregano, and parsley. I encourage you to be creative – pasta salad is one dish you can add nearly any vegetable you like. Enjoy and have a little fun with it!
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
Three Olive Pasta Salad
Three Olive Pasta Salad made with penne pasta, fresh asparagus, sun dried tomatoes, fresh basil, yellow bell pepper, Greek olives, black olives and green olives. This pasta salad recipe is AWESOME.
Fresh Basil from my herb garden and mini bell peppers. I love, love, love fresh basil, especially with pasta. It made my entire kitchen smell delicious.
Bon Appetit, Cecelia
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