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

Family-Friendly, Soy-Free, Vegetarian

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
Shine from the Inside Out
Good things come in twos! Certain vitamins and minerals are more effectively absorbed when paired together. For example, calcium and vitamin C work in tandem to help your body absorb each nutrient. In this dish, calcium-rich cheese and vitamin C–packed broccoli and bell pepper tango to create a greater nutritional bang than if they had been consumed alone.

Make It Ahead
The pasta salad can be prepared up to 1 day ahead. Cover and refrigerate overnight. When ready to serve, bring to room temperature or enjoy cold.

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.

Instructions

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

Wash produce before use

1

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.

2

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.

Serve

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.