Tri-Color Penne Pasta Salad with Marinated Cherry Tomatoes & Cheese

Blue Box Tri-Color Penne

Made with

Tri-Color Penne Pasta

  • Prep
  • Cook
  • Skill
  • Diet

  • 439
  • 15g
    total fat
  • 62g
    total carbohydrate
  • 15g
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Ingredients for 6 people

  • 1 box Barilla® Tri-Color Penne
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, chopped
  • 1 tablespoon thyme, chopped
  • 2 pints cherry tomatoes, halved
  • 1 tablespoon chives, cut
  • 1 cup fresh mozzarella, diced
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • 1/2 cup Parmigiano-Reggiano cheese, shredded


  • Bring a large pot of water to a boil.
  • Cook pasta 1 minute less than package directions and toss with 1 tablespoon olive oil. Place pasta on sheet tray to cool.
  • In a large skillet sauté garlic and thyme in 2 tablespoon olive oil until slightly yellow in color; set aside.
  • In a small bowl combine remaining olive oil, chives, tomatoes, mozzarella, lemon juice and cooked garlic and thyme. Season with salt and pepper.
  • Toss pasta with marinated tomatoes and mozzarella. Top with Parmigiano Reggiano cheese.
  • Let the flavors combine for 20 minutes before serving. Serve at room temperature as a side dish or chill and serve as a pasta salad.
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