Tuscan Penne Pasta Salad - Whole Grain Gourmet

What's this all about?

We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.

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Tuscan Penne Pasta Salad

Written by Whole Grain Gourmet

Sunday, 20 July 2008 20:08

Penne Pasta Salad

This simple whole wheat pasta salad is one of our favorites. The combination of flavors really lends itself to whole wheat pasta. The sweet acidity of the balsamic vinegar pairs perfectly with the fresh basil and creates a delightful contrast to the hint of fresh garlic. The sundried tomatoes and fresh shredded parmesan provide just the right accent. The peas and corn give it great texture.

This recipe was inspired by a salad served at our favorite bakery. We now live too far away to eat there, but the dish lives on with us through this recipe. If only I could re-create their sourdough bread at home... stay tuned!

Tuscan Penne Pasta Salad

Ingredients:

1 lb whole wheat penne
1/2 cup finely chopped sundried tomatoes
1 cup corn
1 cup peas
1/4 cup chopped scallions
1/3 up fresh basil, slivered
1/4 cup olive oil
1/8 cup balsamic vinegar
1 clove of fresh garlic, minced
1/2 tsp kosher salt
fresh ground black pepper
1/2 cup finely shredded parmesan

Preparation:

Whisk together the olive oil, balsamic vinegar, fresh garlic, salt, and pepper.
Prepare the pasta al dente, according to the package instructions.
I use frozen corn and peas and boil them for 3 minutes. Promptly transfer to cold water to preserve some crispness.
Strain the pasta and promptly add the corn, peas, scallions, sun dried tomatoes, and the dressing. Stir to combine well.
Allow the pasta salad to cool before adding the basil and parmesan.

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Comments (5)

love the ease and simplicity of nothing but oil, vinegar and the saltiness from cheese

Thank you, Sarah. It's nice of you to take a moment to comment.

this looks BEAUTIFUL!!

Thank you, Athens!

I can't wait to try this... thank you.

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