RCI-ND.005.0113.001
Penne Mediterranean Delight Salad
By Chef Antonio Cecconi Original recipe Prep Time: 25 minutes | Chill: 2 hours 8 side servings
Prep145 min
Cook30 min
Total175 min
Servings4
Difficultyadvanced
Ingredients
- Dreamfields® penne rigate8 ounces
- 2 tablespoons
- ⅔ cup
- 4 ounces
- small yellow tomatoes4 ounces
- capers1 tablespoondrained
- ½ teaspoon
- ½ teaspoon
- juice of 1 lemon or 3 tablespoons lemon juice1 unit
- ½ cup
- Greek green olives¼ cuppitted
- Greek black olives¼ cuppitted
- feta cheese¼ cupcrumbled
- ½ cup
- 2 tablespoons
Method
1
Bring a large pot of salted water to a boil, then add the Dreamfields® penne rigate and cook according to package directions until al dente, usually 8-10 minutes.
2
Drain the cooked penne in a colander and rinse briefly with cool water to stop the cooking process, then transfer to a large mixing bowl.
2 minutes
3
Drizzle the warm penne with extra virgin olive oil and toss gently to coat, allowing the pasta to cool slightly while absorbing the oil.
5 minutes
4
In a small bowl, whisk together the hummus and lemon juice until smooth and well combined, creating a light dressing base.
2 minutes
5
Halve the cherry or grape tomatoes and yellow tomatoes, keeping them separate to showcase their colors in the finished salad.
3 minutes
6
Pour the hummus dressing over the cooled penne and toss thoroughly to coat each piece evenly.
2 minutes
7
Add the halved cherry tomatoes, yellow tomatoes, drained capers, salt, black ground pepper, and chopped fresh basil to the penne mixture.
1 minutes
8
Fold in the Greek green olives, Greek black olives, crumbled feta cheese, and chopped red onion with a gentle hand to maintain ingredient integrity.
2 minutes
9
Refrigerate the salad for at least 30 minutes to allow the flavors to meld and the components to chill.
30 minutes
10
Just before serving, top the salad with toasted pine nuts and give it a final gentle toss to redistribute the dressing.
2 minutes