Penne salad with vegetables and cheese
Penne salad with vegetables and cheese
25 minutes total
Colorful penne salad with crunchy sautéed veggies and smoked provolone cheese. Easy, tasty, and perfect for a fresh, satisfying meal.
Ingredients
Serves 4
| 11.5 oz | Barilla Whole Grain Penne Rigate |
| 3.5 oz | Carrots |
| 3.5 oz | Zucchini |
| 3.5 oz | Asparagus Spears |
| 1.7 oz | Small Peas |
| 1.7 oz | Celery |
| 1 | Potato |
| 2.8 oz | Smoked Provolone Cheese (or Other Semi-Soft Smoked Cheese) |
| 2 tbsp | Extra Virgin Olive Oil |
| 1 | Shallot |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Dice the smoked cheese. Cut in small cubes the carrots, zucchini, potato and celery, and cut in half the asparagus spears.
Step 2
Sauté the diced vegetables in a pan with the peas and the asparagus, with a drizzle of extra virgin olive oil and the chopped shallot, make sure that all the ingredients remain crunchy.
Step 3
Cook the Penne, drain and let cool in a bowl, add the remaining extra virgin olive oil and stir occasionally. When the pasta has cooled, add the vegetables, blend well, add the cubed cheese and serve.