Ingredients
Scale
- 12 ounces penne pasta (dried)
- 1/3 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- 4 cups Romaine lettuce (washed and dried)
- 1 avocado (chopped)
- 1 cucumber (diced)
- 9 ounces grape tomatoes (halved)
- ½ cup pitted kalamata olives (sliced)
- 2 tablespoons fresh parsley (finely chopped)
- 2 teaspoons garlic (minced)
- 2 teaspoons dried oregano (minced)
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1 pinch cracked pepper (to taste)
Instructions
- Cook the penne pasta in salted boiling water until al dente (10-12 minutes). Drain and rinse under cold water.
- In a bowl, whisk together olive oil, lemon juice, apple cider vinegar, parsley, garlic, oregano, basil, salt, and pepper to make the dressing.
- In a large mixing bowl, combine the cooled pasta with Romaine lettuce, cucumber, avocado, grape tomatoes, and kalamata olives.
- Drizzle the salad with the dressing and toss well to combine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg