Shurfine Recipe: italian pasta salad

italian pasta salad

italian pasta salad

prep instructions:

Cook penne pasta according to package directions. Add snap peas to pasta cooking water during last 2 minutes of cooking time. Combine oil, vinegar, garlic, salt and pepper in large bowl, whisking to blend. Add warm, well-drained pasta and snap peas, tossing to coat. Cut zucchini lengthwise into quarters, then slice 1/4″ thick. Add zucchini, red pepper, yellow pepper and olives to pasta, tossing to coat. Chill pasta salad at least 1 hour. Before serving, stack basil leaves on top of each other, roll up lengthwise and slice thinly crosswise to create a chiffonade. Add basil chiffonade and asiago cheese to pasta salad.

4 servings.


  • 6 oz tri-color penne pasta
  • 1 cup fresh sugar snap peas
  • 1/3 cup extra virgin olive oilShurfine
  • 1/4 cup red wine vinegarShurfine
  • 1 clove garlic, minced
  • 1/4 tsp saltShurfine
  • 1/8 tsp pepperShurfine
  • 1 medium zucchini
  • 1/2 cup diced red pepper
  • 1/2 cup diced yellow pepper
  • 1/4 cup halved kalamata olives
  • 1/4 cup fresh basil leaves
  • 1/4 cup diced asiago cheese
  • Shurfine = shurfine brand