Fresh penne pasta salad with broccoli and sun-dried tomatoes

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh penne pasta salad with broccoli and sun-dried tomatoes

Soy-Free, Vegetarian, Family-Friendly

2 Servings, 780 Calories/Serving

15 Minutes

Inspired by the classic Midwestern summer pasta salad, this one-pan wonder features fresh penne, mixed vegetables, and bright sun-dried tomatoes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh whole wheat penne
  • 1 ounce sun-dried tomato strips (not in oil)
  • 1 organic red or other bell pepper
  • ¼ pound organic broccoli
  • 4 or 5 sprigs organic fresh curly-leaf parsley
  • Sunbasket Italian dressing base (water - champagne vinegar - honey - Parmesan - parsley - garlic - red chile flakes - dried oregano)
  • ¼ cup paleo mayo
  • ½ cup grated cheddar
  • ½ cup sliced pitted black olives

Nutrition per serving

Calories: 780, Protein: 24g (48% DV), Fiber: 10g (40% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 2.5g, Polyunsaturated Fat: 0g, Saturated Fat: 8g (40% DV), Cholesterol: 160mg (53% DV), Sodium: 860mg (36% DV), Carbohydrates: 76g (25% DV), Total Sugars: 13g, Added Sugars: 2.8g (6% DV).
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the penne and sun-dried tomatoes

Bring a medium sauce pot of salted water to a boil. Separate the penne so the noodles don’t clump together during cooking. Add the penne and sun-dried tomatoes and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain and rinse with cold water. While the water heats and the penne and tomatoes cook, prepare the remaining ingredients.


Prep the remaining ingredients; assemble the pasta salad

  • Remove the stem, ribs, and seeds from the bell pepper; finely chop the pepper.
  • Trim any coarse stems from the broccoli; coarsely chop the broccoli.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a large bowl, stir together the Italian dressing base and mayo. Season to taste with salt and pepper. Stir in the penne, sun-dried tomatoes, bell pepper, broccoli, parsley, cheddar, and olives. Season to taste with salt and pepper.


Transfer the pasta salad to individual bowls and serve.
Kids Can!
  • Fill a sauce pot with water.
  • Salt the water for the pasta.
  • Strip the parsley leaves.
  • Stir the dressing.
  • Assemble the pasta salad.