Confetti Penne
Submitted by oceanside
Chilled penne pasta salad with julienned carrots, zucchini, green onions, and fresh basil in a light sesame-cream dressing. A vibrant make-ahead side dish.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minPasta salad gets a fresh, elegant upgrade with this confetti penne.
Julienned carrots, zucchini, and green onions bring rainbow color and crisp texture to chilled penne, while fresh basil weaves through everything with fragrant, peppery notes.
The dressing is unexpectedly light: whipped cream, rice vinegar, and a whisper of sesame oil create something creamy yet tangy with a nutty finish that ties all the flavors together.
Make it ahead, chill it, toss it together at serving time, and garnish with radicchio leaves for a dish that looks as bright as it tastes.
Chef Tips
- Julienne the vegetables into thin matchsticks so they’re roughly the same size as the penne. Uniform cuts mean balanced bites.
- Toss the cooked penne with olive oil before chilling to keep the pasta from clumping into a sticky mass.
- Cook the carrots just until tender-crisp. They should still have a snap when you bite into them.
- A little sesame oil goes a long way. Start with half a teaspoon and taste before adding more.
Ingredients
Directions
Cook penne in boiling salted water until al dente.
Drain well.
Toss with olive oil and chill, covered.
Cook carrots just until tender-crisp.
Chill.
At serving time, toss penne with carrots, zucchini, green onions, basil, whipped cream and vinegar.
Season to taste with salt and pepper.
Stir in sesame oil.
Garnish with radicchio, fresh basil leaves and baby zucchini, if desired.
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