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Ingredients
- 1/2 lb. penne rigate pasta
- 2 plum tomatoes, medium dice
- 1/2 cup black olives, sliced (like Kalamata)
- 1 medium zucchini, medium dice
- 1 red bell pepper, seeded & medium dice
- 2 cups low-fat feta cheese, medium dice
- 1 cup fresh basil, roughly chopped
- 1 tbsp iSpice WellnessTM Salad Seasoning*
- 1/2 cup sun-dried tomatoes packed in oil, drained, 3 tbsp of oil reserved
- 2 tbsp extra virgin olive oil
- 1 tbsp iSpice WellnessTM Salad Seasoning*
- 1 tsp capers, drained
- 1/2 cup freshly grated parmesan
Directions
Step 1
Fill a pot halfway full of salted water and bring to the boil.
Step 2
Boil pasta, stirring occasionally for 7 minutes, strain. Drizzle pasta with olive oil to prevent sticking, mix well and let cool.
Step 3
Meanwhile, combine 3 tbsp of reserved sun-dried tomato oil along with all ingredients for vinaigrette in a food processor. Blend until smooth.
Step 4
Toss pasta, tomatoes, olives, zucchini, bell pepper, feta, basil and iSpice WellnessTM Salad Seasoning* with vinaigrette until well combined
Step 5
Serve room temperature for best flavor.
