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Alani’s penne pesto salad

A cold Italian salad with Irene’s Gourmet delicious Basil Pesto

Recipe by: Alani Keiser

Instagram: @alanikeiser

Recipe Allergies


  • 1.Cook penne until soft but keep semi firm
  • 2.Once it is cooked, add a tablespoon of olive oil and mix through to allow pasta not to stick to each other.
  • 3.Set aside and allow to cool.
  • 4.Chop all ingredients roughly
  • 5.Lightly fry peppers (optional)
  • 6.Once pasta is cold, combine all ingredients and serve

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  • 2 Cups of cooked penne
  • ½ cup Irene’s Gourmet Feta cheese
  • ½ cup Irene’s Gourmet Cheddar Cheese
  • 2 tablespoon Irene’s Gourmet Basil Pesto
  • 1 cup mixed yellow and red peppers
  • Handful Kalamata olives
  • ½ cup sundried tomatoes
  • 1 cup wild rocket leaves
  • 1 tablespoon olive oil