Colourful Penne and Vegetable Salad

10 min.10-12 min.6-8
  • Ingredients

  • Vinaigrette:
  • 30 ml (2 tablespoons) of Chef LELARGE White Balsamic
  • 30 ml (2 tablespoons) of Chef LELARGE Dijon Mustard
  • 1 lime, juiced
  •  Salt and pepper to taste
  • 90 ml (5 tablespoons) of oil
  • Salad:
  • 750 ml (3 cups) of penne pasta (uncooked)
  • 2 tomatoes, seeded and diced
  • 1/2 a yellow pepper, diced
  • 3 green onions, sliced thinly
  • 1 (398 ml) can of Chef LELARGE Artichoke Hearts
  • 1/2 (398 ml) can of Chef LELARGE Young Corn on Cobs, cut into small pieces
  • 30 ml (2 tablespoons) of Chef LELARGE Capers
  •  Salt and pepper to taste
  •  Freshly chopped parsley to taste
Prepared Dijon Mustard
Dijon Mustard



1. In a small bowl, mix the balsamic with the mustard, salt, pepper and lime juice.
2. Add the oil and mix well.

1. Cook the pasta in salted water, then drain, rinse in cold water and set aside.
2. Place the pasta, vegetables and parsley in a large bowl. Add the vinaigrette and toss.
3. Season to taste if necessary.
4. Before serving, let the salad sit for a few minutes to allow the flavours to combine.

Tips and advices

For a hot meal add two cooked sliced chicken breasts and a little fresh Parmesan and dig in!