Ingredients
- 8 ounces (2 1/3 cups) uncooked dried penne pasta
- 1/4 pound (1 cup) Land O Lakes Cheddar or Monterey Jack Cheese
- cubed 1/2-inch
- 2 medium (2 cups) tomatoes
- cubed 1-inch
- 2 medium (2 cups) zucchini
- sliced 1/4-inch
- 1/2 cup Italian vinaigrette dressing
- 1 tablespoon fresh oregano leaves*
- 1 tablespoon chopped fresh basil leaves**
- Lettuce leaves
Instructions
- Cook pasta according to package directions.
- Rinse with cold water; drain.
- Combine pasta and all salad ingredients in large bowl.
- Stir together all dressing ingredients except lettuce leaves in small bowl.
- Add dressing to salad; toss to coat.
- Cover; refrigerate at least 30 minutes.
- Serve salad on lettuce leaves.
- *Substitute 1 teaspoon dried oregano leaves.
- **Substitute 1 teaspoon dried basil leaves.
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