Ingredients30 m servings 699 cals
- In large bowl, combine all ingredients with T. Marzetti Asiago Peppercorn Salad Dressing. Toss well. Serve. Store remaining portion, covered in the refrigerator.
Per Serving: 699 calories; 38.7 g fat; 55.4 g carbohydrates; 29.9 g protein; 81 mg cholesterol; 2570 mg sodium. Full nutrition
ReviewsRead all reviews 11
Love this salad! I didn't change anything (except the brand of dressing...couldn't find the kind it called for) It was very flavorful, maybe not the healthiest salad, but definitely one of the t...
I made one batch with the asiago peppercorn and one with balsamic vinegarette... simply delightful. Everyone thinks I'm a genius and it only took 30 minutes!
I added marinated artichoke hearts to mine and everyone raved about this recipe. Will make it again.
I made this for a party and people loved it!! I made more than enough and had leftovers which were even better! I highly recommend this recipe.
This salad is amazing! It makes far more than 6 servings though. Just served it for dinner tonight and everyone was blown away. This will become a summer "staple" salad.
Wonderful recipe! I did change the penne to tortellini and used black olives instead of the kalamata. I also added green onions from my garden and used a rotissere chicken for ease. Thanks!
Delicious - this is my husband's all time favorite pasta salad - always a hit at bbq's too!
Couldn't find asiago peppercorn dressing either. I used parmesan dressing. I think it would be better with tortellini if served as a main course but a keeper nontheless.