Penne Salad with Dressing (Veg) Recipe

Name: Penne Salad with Dressing (Veg)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Penne; 1 medium Cucumber; 1 large Tomato; 4 Spring Onions; 1 medium Capsicum; 50 grams Mushrooms (opt); 50 grams Mozarella Cheese; 50 grams Cheddar Cheese; 2 tsp Grated Parmesan Cheese; 1/4 bunch Lettuce; 3 tbsp Olive Oil; 1 tbsp Lemon Juice; 2 tbsp Water; 1/2 tsp Salt; 1 tsp Black Pepper Powder; 1/4 tsp Tobasco Sauce (opt); 1 tbsp Olive Oil; 2 tbsp Butter; 1 tsp Chilli Flakes

Servings: persons

150 grams Penne
1 medium Cucumber
1 large Tomato
4 Spring Onions
1 medium Capsicum
50 grams Mushrooms (opt)
50 grams Mozarella Cheese
50 grams Cheddar Cheese
2 tsp Grated Parmesan Cheese
1/4 bunch Lettuce
3 tbsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Water
1/2 tsp Salt
1 tsp Black Pepper Powder
1/4 tsp Tobasco Sauce (opt)
1 tbsp Olive Oil
2 tbsp Butter
1 tsp Chilli Flakes

1
Dressing: Mix olive oil, lemon juice, water, parmesan cheese, salt and pepper in a small bottle and shake vigorously till an emulsion is formed.
2
Add a dash of tobasco sauce if you wish.
3
Let it remain in the bottle.
4
Keep in refrigerated for about an hour.
5
Do not freeze it.
6
Cook the penne until just soft.
7
Make sure to retain their firmness.
8
Keep aside.
9
Refer my attached recipe on how to cook penne.
10
For the salad: Cut all vegetables into long juliennes preferably equal sized.
11
Make sure to de-seed the cucumber.
12
In case you wish to add mushrooms, cut them into slices or quarters as per choice.
13
Cut the cheese into 5mm blocks.
14
Make the spring onions into threads.
15
Tear the lettuce into shreds and cut the tomatoes into juliennes and keep aside.
16
In a pan add some olive oil and butter.
17
Add chilli flakes once it is hot.
18
Toss the vegetables into the pan and stir.
19
Ensure to keep flame in high.
20
We want the veggies to retain the crunch.
21
After 3 minutes add the tomatoes and cheese.
22
Keep on flame for a minute and remove.
23
Take a glass bowl and transfer the veggies into it.
24
Add salt pepper and the cooked penne and mix with hand gently
25
Now take the dressing from the fridge and shake well once again.
26
Pour it over the salad and mix again.
27
Serve immediately.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 150 grams Penne, 1 medium Cucumber, 1 large Tomato, 4 Spring Onions, and more.

Yes, Penne Salad with Dressing (Veg) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Penne Salad with Dressing (Veg)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions