Italian Vegetable Penne Salad Recipe
16 oz penne
1 bag (16 oz) frozen Italian vegetables, thawed
1/2 cup red wine vinegar
1/2 cup good olive oil
2 cloves garlic, grated
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup diced sweet red bell pepper
1/4 cup diced green onions
1/4 cup shredded fresh basil
1/4 cup diced ripe olives
Bring a large pot of salted, cold water to a boil, then add the pasta and cook according to directions on box, except 2 minutes before the pasta is cooked, add the thawed vegetables and cook for 2 more minutes. Drain pasta and veggies into a colander and let sit.
Put the next 5 ingredients in a large bowl and whisk until frothy. To the frothy dressing, add the cooled penne and the remaining ingredients and toss well to make sure the penne is coated with dressing. Taste and season as needed. May be served room temperature or cooled.
Will serve 10 to 12 at a potluck. To make less, divide recipe in half.