Recipe: Penne Pasta Primavera with Vinaigrette

This colorful pasta dish can serve as a main dish (vegan if you do not add cheese), or as a hearty side dish. Fresh, ripe tomatoes are essential!

Ingredients

• 1 lb. penne pasta
• 4 large tomatoes or 1 pint cherry tomatoes, chopped or sliced in half
• ½ cup fresh Italian flat parsley, chopped
• ½ cup Kalamata olives, pitted and chopped
• ¼ cup pine nuts
• 1 tablespoon capers
• ¼ cup red onion, finely chopped
• White Balsamic Vinaigrette, to taste
• Freshly ground black pepper
• Grated Romano or Parmesan, optional
• Salt, optional

Directions

1. Boil pasta according to package directions.
2. While pasta is boiling, combine tomatoes, parsley, pine nuts, capers, and red onion.
3. Press mixture with back of spoon to release tomato juices.
4. Stir in a generous amount of White Balsamic Vinaigrette and let flavors meld while pasta finishes cooking.
5. Drain pasta when done, and lightly toss with tomato mixture.

Pass grated cheese and salt, as desired. This dish is equally delicious served at room temperature.