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Cold penne salad with cherry tomatoes and zucchini

A cold pasta salad with a nice Mediterranean twist that will make anyone happy throughout the warm summer days! This recipe is perfect to accompany in style your grilled specialties during your barbecue events... One idea maybe for this recipe would be to sprinkle everything with some pitted black olives, or even substitute the Parmesan by feta cheese or with fresh goat cheese; do not hesitate, this kind of pasta salad recipe is just begging for you to let your imagination run wild and add your personal touch to it.


* 1/2 lb. Penne pasta
* 8 oz. Small Cherry tomatoes
* 1 zucchini
* 1 romaine lettuce head
* 1 tablespoon lemon juice
* 1 tablespoon Dijon mustard
* 15 fresh basil leaves
* 8 fillets anchovies
* 7 tablespoons extra virgin olive oil
* grated fresh Parmesan cheese, as desired
* salt and pepper


1) Wash and stem the cherry tomatoes then cut into thin slices. Wash the lettuce and cut into strips; cut the zucchini into thin slices of plus or minus 1mm in the longitudinal direction. Use a mandoline for convenience. Remove the stalks from the basil leaves and chop finely. Grate the parmesan cheese.

2) Cooking pasta: bring the salted water to a boil in large saucepan and cook the pasta into the boiling water, for the time suggested on the package until al dente. Drain and rinse under cold water

3) Making the sauce: pour the anchovy fillets in a bowl and mash, add lemon juice and mustard then season with salt and pepper if desired, keeping in mind that the anchovies will add salt too. Whisk, gradually adding the oil, to emulsify the sauce.

4) Making the salad: mix in a bowl the romaine lettuce, cold penne, tomato slices and zucchini; pour the dressing over all and stir gently sprinkle the chopped fresh basil and parmesan cheese.

This recipe serves 4 portions of pasta salad, as side dish.

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