Tricolor Pepper and Penne Salad
- Total Time
Green, red, and yellow bell peppers do a quick toss with nutty whole-wheat pasta in this do-ahead salad that’s perfect with grilled steak, chicken, or fish.
cooked whole wheat pasta3 cup(s), penne variety
green pepper(s)1 medium, seeded and chopped
sweet red pepper(s)1 medium, seeded and chopped
yellow pepper(s)1 medium, seeded and chopped
uncooked scallion(s)6 medium, sliced
fat-free ranch salad dressing½ cup(s)
lettuce6 leaf/leaves, large, green leaf variety
- Combine the penne, green, red, and yellow bell peppers, and the scallions in a large bowl. Drizzle with the dressing and toss to coat. Refrigerate, covered, until chilled, at least 1 hour.
- Line a serving platter with the lettuce; top with the pasta salad. Yields about 1 cup of salad per serving.