Penne Pasta Toss

Penne Pasta Toss


28 1/2 cup servings


  • 1(16oz) package uncooked penne pasta
  • 1(8oz) bottle zesty Italian salad dressing
  • 2 large tomatoes, chopped
  • 1/2 cup sun-dried tomatoes in oil, drained, chopped
  • 2(4oz) packages crumbled feta cheese
  • 1/2 cup chopped fresh parsley
  • 1/4 cup capers, drained
The bold taste and chewy texture of sun-dried tomatoes and the rich tangy flavor of feta cheese combine well with tube-shaped penne pasta for a simple accompaniment salad.


  1. Cook pasta in boiling salted water (4 quarts water, 1 tablespoon salt) until almost tender (about 11 minutes); drain. Rinse with cold water; drain. In large bowl, combine pasta and dressing. Stir in remaining ingredients. Refrigerate, covered, several hours or overnight.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.