Summer Penne Salad

colorful bowl of penne pasta salad from an overhead view with a blue and white napkin on the left side and box of NOW Penne Pasta on the right

This must-make recipe from our friends at VegNews is the absolute perfect summertime supper for a picnic in the park or a gathering of friends and family at your outdoor dining table. Looking for a healthier and light pasta dish? You found it! This gluten-free pasta is made with quinoa for an extra protein punch that will leave everyone with enough after-dinner liveliness for a stroll around town.

Ingredients

For the pasta:

1 (8-ounce) box Quinoa Penne Pasta, Organic

2 teaspoons Extra Virgin Olive Oil, Organic

¼ cup finely chopped kale

½ cup chopped grape tomatoes

½ cup pitted olives

⅓ cup thinly sliced red onion

1 English cucumber, chopped

¼ cup lightly toasted Pine Nuts, Raw Organic

For the lemony vinaigrette:

3 tablespoons Extra Virgin Olive Oil, Organic

3 tablespoons red wine vinegar

½ teaspoon lemon zest

1 tablespoon lemon juice

1 teaspoon Maple Syrup, Organic Grade A Amber Color

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon red pepper flakes

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

Directions

For the pasta, bring a large pot of water to boil. Add pasta and boil 8 minutes. Drain, pour into a large bowl, and toss with 2 teaspoons olive oil. Set aside to cool completely.
For the lemony vinaigrette, in a small bowl, whisk together all ingredients. Pour over cooled pasta and toss.
Add kale, tomatoes, olives, red onion, and cucumber. Toss until combined, and serve with toasted pine nuts.