Penne salad with La vache qui rit, green and red olives

Name: Penne salad with La vache qui rit, green and red olives - Crina O.
Ingredients: 200 grams of penne; 4 triangles of La vache qui rit; 100 grams of green olives; 2 tomatoes; diced; 1 teaspoon of dried basil; olive oil; salt

Pasta/Pizza - Penne salad with La vache qui rit, green and red olives by Crina O. - Recipia

This penne salad with La vache qui rit cheese, green and red olives has quickly become one of my go-to lunch options for days when I don’t feel like cooking something elaborate. I especially make it on warm days when I want to spend minimal time in the kitchen. The penne cooks alongside the other preparations, and in the end, it’s just a matter of mixing everything in a bowl. You’ll often find it on my table when I want something filling but not heavy. Quick Info Total time: 25-30 minutes Preparation time: 5-10 minutes (chopping, mixing) Cooking time: as indicated on the penne package, usually 10-12 minutes Servings: 2 people (or 3 smaller portions) Difficulty: easy Recipe type: quick pasta salad, light lunch or cold dinner Ingredients 200 g penne 4 triangles of La vache qui rit cheese 100 g green olives (usually sliced or pitted) 2 tomatoes (diced, not too small) 1 teaspoon dried basil olive oil (add to taste, just enough to bind the salad) salt (to taste, keeping in mind that the olives are salty) Instructions 1. Cook the penne according to the package instructions. Typically, in a large pot of boiling salted water, I add the pasta, stir it initially, and let it cook for 10-12 minutes (or as per the package). I taste it towards the end to ensure it doesn't get too soft. 2. Once cooked, drain the penne well and rinse it quickly under cold running water. I don’t leave it under water for too long to avoid losing flavor, but I also don’t use it warm since this salad is meant to be served cold. 3. While the pasta is cooking, I dice the tomatoes and set them aside. I unwrap the La vache qui rit triangles and break them into larger pieces – I don’t crush them completely, as I prefer to have creamy chunks in the salad. 4. After draining and cooling the pasta, I place it in a large bowl. I add the diced tomatoes, green olives, dried basil, and pieces of La vache qui rit. 5. I sprinkle in a little salt – not too much, as the olives and cheese already add a salty flavor. I drizzle everything with olive oil. I gently mix with a large spoon, trying not to crush the tomatoes and cheese pieces. 6. I taste it at the end and add more salt or dried basil if needed. Why I Make This Recipe Often This is one of the pasta salads I keep repeating because it’s quick to make, doesn’t require fancy ingredients, and is filling. I love that it can be served immediately or kept in the fridge for a few hours. It’s great when I don’t feel like having meat but want something substantial and with a fresh taste. La vache qui rit blends easily into the pasta and adds creaminess without the need for sauces. Tips and Variations Tips Don’t let the pasta cool too much before mixing it with the other ingredients – otherwise, the salad can turn out dry. If the tomatoes are very juicy, you can drain them a bit to avoid diluting the salad's flavor. To ensure the cheese is present in every bite, don’t crumble it completely. Choose pitted olives to save time. Substitutions La vache qui rit can be replaced with any other creamy processed cheese if you don’t have it on hand, but I don’t recommend hard or salty cheeses as they change the texture and taste of the salad. Penne can be substituted with other short pasta, like fusilli or farfalle, but the original recipe uses penne. Dried basil can be omitted or replaced with a bit of oregano, but basil gives it the classic flavor. Black olives don’t provide the same taste but can be used if that’s all you have. Variations You can add a few fresh basil leaves if you have them on hand for an extra freshness, but it’s not mandatory. Sometimes I toss in a few halved cherry tomatoes if I don’t have regular tomatoes. If you want something heartier, you can add some cooked chicken breast, diced, but the original recipe is vegetarian. Serving Ideas This salad can be served directly in individual bowls or on a large platter in the center of the table, especially for picnics or at the office. It can be packed in a lunchbox for work. It also makes a great side dish alongside grilled vegetables. Frequently Asked Questions 1. Can I use a different type of pasta? Yes, it works with any short pasta, but the texture of penne holds the cheese and other ingredients well. 2. Can I use black olives? Yes, but the taste will be slightly different – green olives add a fresher note. 3. If I don’t have La vache qui rit, what can I substitute it with? Any creamy processed cheese, sliced or in triangles, will work, but the texture and taste won’t be exactly the same. 4. Can the salad be served warm? I don’t recommend it; it’s better served cold or at room temperature. The cheese doesn’t behave the same way if the pasta is hot. 5. Can I make the salad a day in advance? You can, but it’s best to make it on the day you plan to eat it. The texture of the pasta and tomatoes doesn’t hold up well after a night in the fridge. Nutritional Values Estimated per serving (for 2 servings): Calories: approximately 500-600 kcal Protein: 15-20 g Carbohydrates: 60-70 g Fats: 18-22 g These values are estimates and depend on the brand of penne and the amount of olive oil used. The olives and cheese add salt and fats, while the tomatoes contribute minimal calories. Storage and Reheating The salad can be stored in the fridge in a sealed container for up to 1 day. I don’t recommend keeping it longer, as the pasta and tomatoes lose their texture. There’s no need to reheat it; it’s eaten cold or at room temperature. If you store it for a few hours, mix it before serving to redistribute the cheese and oil.

Penne salad with La vache qui rit, green and red olives

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