Fresh Penne Pasta Salad with Broccoli and Sun-Dried Tomatoes
Inspired by the classic Midwestern summer pasta salad, this one-pan wonder features fresh penne, mixed vegetables, and bright sun-dried tomatoes.
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Cooking tools:
- Pot
- Stove
- Colander
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
Ingredients
- 7 ounces fresh whole wheat penne
- 1 ounce sun-dried tomato strips (not in oil)
- 1 organic red or other bell pepper
- ¼ pound organic broccoli
- 4 or 5 sprigs organic fresh curly-leaf parsley
- Sunbasket Italian dressing base (water - champagne vinegar - honey - Parmesan - parsley - garlic - red chile flakes - dried oregano)
- ¼ cup paleo mayo
- ½ cup grated cheddar
- ½ cup sliced pitted black olives
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