Recipe by T. Marzetti® Asiago Peppercorn Dressing
"A cold pasta salad with penne pasta, roasted chicken, feta cheese, kalamata olives, spinach, sun-dried tomatoes, and roasted red peppers is tossed with an Asiago Peppercorn dressing."
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T. Marzetti® Asiago Peppercorn Dressing
Penne pasta, cooked, drained and cooled
1 1/2 pounds
Grilled or roasted boneless, skinless chicken breast, sliced
Feta cheese, crumbled
1 (16 ounce) jar
pitted kalamata olives, halved
Dried oregano or Italian seasoning
Sundried tomatoes packed in oil, diced
Roasted sweet peppers (in jar) packed in water, sliced thin
1 (6 ounce) package
Baby spinach leaves, cleaned
Love this salad! I didn't change anything (except the brand of dressing...couldn't find the kind it called for) It was very flavorful, maybe not the healthiest salad, but definitely one of the tastiest.
I made one batch with the asiago peppercorn and one with balsamic vinegarette... simply delightful. Everyone thinks I'm a genius and it only took 30 minutes!
I added marinated artichoke hearts to mine and everyone raved about this recipe. Will make it again.
I made this for a party and people loved it!! I made more than enough and had leftovers which were even better! I highly recommend this recipe.
This salad is amazing! It makes far more than 6 servings though. Just served it for dinner tonight and everyone was blown away. This will become a summer "staple" salad.
If I could give this more than 5 stars I would! Absolutely my favorite pasta salad. It presents beautifully with the fresh spinach and red tomatoes and peppers. I use half the amount of sun dried tomatoes that the recipe calls for.
Wonderful recipe! I did change the penne to tortellini and used black olives instead of the kalamata. I also added green onions from my garden and used a rotissere chicken for ease. Thanks!
Delicious - this is my husband's all time favorite pasta salad - always a hit at bbq's too!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Penne Pasta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 348
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