Pasta La Penny

Penny Hall


Just made this recipe up for dinner 7-10-11


★★★★★ 1 vote

20 Min
15 Min


  • 1 can(s)
    kidney beans
  • 1
    can large pitted black olives
  • 1 can(s)
    baby corn on the cob
  • 1 pkg
    pennette lische pasta semolina
  • 1/2 jar(s)
    marinated artichoke hearts with 1 tblsp. that oil
  • 2
    cut up medium sized tomatoes
  • 1/2 c
    low fat ranch dressing
  • 1/2 c
    low fat italian dressing
  • 1/4 c
    grated colby/jack cheese

How to Make Pasta La Penny


  1. In a 3 quart stock pot bring 6 cups water to boil. Add pasta, cook for 10 minutes or until pasta is done at high heat. Drain, and rinse with cold water. Drain all water, and add to a medium size bowl that has a cover. Add the ranch and italian dressing and stir in well. Add the artichoke hearts and the 2 Tblsp. of the marinated oil from the artichokes. Drain each can of kidney beans, corn cobs, and black olives. Rinse the kidney beans and the corn cobs well. Drain them, and add all to the pasta salad and mix in well. Grate the colby jack cheese and stir it into the mix. Cut up the tomatoes last and stir them in. Chill in the fridge for about 2 hours. Serve with your favorite bread, or make it a main meal. I only add a little ground pepper and sea salt for added taste, but it is optional.
  2. On July 31, 2011 I made another salad, but this time I added a pint of grape tomatoes, creamy italian and buttermilk dressings (1 cup each), a whole small jar of artichoke hearts including the venigrate dressing),sliced honey baked turkey about 1/2 cup, 1 pinte of sliced fresh mushrooms, and 4 sliced boiled eggs. It was wonderful.

Printable Recipe Card

About Pasta La Penny

Course/Dish: Pasta Salads
Other Tags: Quick & Easy Healthy
Hashtag: #salads

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