Not your average pasta salad

Amy Vowles

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I love to make a big, hearty salad for lunch -- but sometimes I'm left feeling like it wasn't quite enough to keep me full until dinnertime. If you love green salad and you love pasta salad, try combining the two to get the best of both worlds! A pasta salad made with salad greens is more nutritious and more filling to get you through your afternoon.

Not your average pasta salad

Not your average pasta salad

Serves 4


  • 4 cups cooked penne pasta
  • 4 cups salad greens
  • 1/4 cup corn
  • 1/4 cup sliced black olives
  • 1 large roma tomato, diced
  • Freshly grated Parmesan cheese
  • Salt and pepper to taste

Vinaigrette dressing:

  • 1/4 cup red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder


  1. Cook penne pasta until al dente. Drain and rinse under cold water to cool.
  2. Combine 4 cups of cooked penne pasta and 4 cups of salad greens in a large bowl.
  3. Top salad with 1/4 cup of corn kernels, 1/4 cup of sliced black olives and diced tomato. Toss to combine the ingredients.
  4. To make the dressing, whisk together red wine vinegar, extra virgin olive oil, Italian seasoning and garlic powder. Pour over the salad and toss to coat.
  5. Top the salad with some freshly grated Parmesan cheese and salt and pepper to taste.

More healthy salad recipes

Strawberry spinach salad
Greek wedge salad recipe
Frisee salad with orange-fig dressing

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Amy Vowles
Amy is a stay-at-home mommy to her 1-year-old daughter, Hailey Mae. She is a lover of all things domestic and blogs about her cooking, crafting, and parenting adventures on her personal blog, The Artful Blogger.