Submit a Recipe

Pasta Salad with Sun-Dried Tomatoes

• ADD TO COOKBOOK
My son’s soccer team had a potluck awards banquet last week. I made this easy pasta salad to take and included the optional chicken breast. It was great!

INGREDIENTS

  • 16 ounces penne pasta, cooked and drained
  • 8 ounces feta cheese, crumbled
  • 1 pint, cherry tomatoes, halved
  • 1/4 cup Kalamata olives, chopped
  • 1/4 cup parsley, chopped
  • 1 3-ounce package of sun dried tomatoes (reconstitute tomatoes, slice into thin strips)
  • 1 package Italian dressing, prepared, or substitute with oil and balsamic vinegar

  • PREPARATION

    Cook the pasta according to the package directions; drain and place into a large bowl.

    While the pasta is cooking, prepare the salad dressing according to the package directions and pour over the warm, drained pasta. Let the pasta cool before adding the remaining ingredients.

    Add the drained capers, crumbled feta cheese, chopped parsley, and chopped reconstituted sun dried tomatoes. Refrigerate for 4 to 6 hours so that the flavors of the ingredients blend together.

    Just before serving, add the tomatoes. To use as a main dish, add one chicken breast per person, broiled and cut into strips or chunks.
    Pasta Salad with Sun-Dried Tomatoes Image
    Report Abuse Great for Groups
    Make Ahead