Ingredients and Weight:
- Penne pasta: 1 pound (450g)
- Mozzarella cheese, cubed: 1 cup (120g)
- Provolone cheese, cubed: 1 cup (120g)
- Roma tomatoes, diced: 1 cup (150g)
- Sliced pepperoncini: 1/2 cup (60g)
- Red onion, diced: 1/2 cup (60g)
- Pitted Kalamata olives, halved: 1/2 cup (60g)
- Dried basil: 1 tablespoon (6g)
- Dried oregano: 1 teaspoon (3g)
- Salt and pepper to taste
- Olive oil: 1/4 cup (60ml)
Preparation Time:
15 minutes
Cooking Time:
12 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine pasta, mozzarella, provolone, tomatoes, pepperoncini, red onion, olives, basil, oregano, salt, and pepper.
- Drizzle with olive oil and toss to coat. Refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15g
- Carbohydrates: 40g
- Protein: 20g
Dish Characteristics:
- Colorful and vibrant
- Refreshing and tangy
- Perfect for summer gatherings or picnics
User Comments:
- "This salad was a huge hit at our barbecue! It's so easy to make and packed with flavor." - Sarah
- "I love the combination of cheeses and olives. It's so addictive." - John
- "The pepperoncini gives the salad just the right amount of heat." - Mary
Special Precautions and Tips:
- Be careful not to overcook the pasta, as it will become soggy.
- If you don't have pepperoncini, you can use other mild pickled peppers instead.
- Add additional vegetables or meats to your liking, such as bell peppers, zucchini, or grilled chicken.
