Italian penne pasta salad

The vegetables in this salad provide fiber. Using whole grain pasta doubles the fiber for heart and gut health. You can also substitute a gluten free pasta.*

Ingredients:

1 pound whole grain penne pasta
1/2 cup plus 2 tablespoons extra virgin olive oil, divided
2 tablespoons red wine vinegar
2 cloves garlic, minced
2 teaspoons Italian seasoning
4 ounces green olives, halved
4 ounces Kalamata olives, halved
2 cups arugula
1/2 cup curly parsley, stems removed
1/2 cup diced red onion
3 ounces goat cheese
1 pint cherry tomatoes, halved

Directions:

1. Cook pasta according to package directions, drain, and drizzle on 2 tablespoons olive oil, set aside to cool.
2.  While waiting for the water to boil and the pasta cook, in a large salad bowl add 1/2 cup olive oil, red wine vinegar, garlic and Italian seasoning. Whisk together and set aside.
3. Add the rest of the ingredients and the cooled pasta. Toss to coat.

Makes 10 servings
Recipe contains: wheat, milk
Carb choices per serving: 2

Print recipe card