Italian Penne Pasta Salad |
| Name: |
sonja lloyd |
| Base: |
Carlisle Barracks |
| Recipe: |
INGREDIENTS
1 cup T. Marzetti® Asiago Peppercorn Dressing
1 pound Penne pasta, cooked, drained and cooled
1 1/2 pounds Grilled or roasted boneless, skinless chicken breast, sliced
8 ounces Feta cheese, crumbled
1 (16 ounce) jar pitted kalamata olives, halved
1 teaspoon Dried oregano or Italian seasoning
6 Sundried tomatoes packed in oil, diced
2 medium Roasted sweet peppers (in jar) packed in water, sliced thin
1 (6 ounce) package Baby spinach leaves, cleaned
DIRECTIONS
In large bowl, combine all ingredients with a Peppercorn Salad Dressing. Toss well. Serve. Store remaining portion, covered in the refrigerator.
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