Penne Pasta Toss

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.
Servings 28 1/2 cup servings
Prep Time


  • 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


  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.