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Parmesan – Asiago Pasta Salad with Fresh Veggies & Olives

Disclosure: This post may contain affiliate links which means I earn a small commission on your purchase. Learn more here.

Penna Great Olives sent me a couple of their fabulous products {an Asiago-Parmesan Spread and a HUGE bag of fabulous olives} a while back and I used them {and fresh veggies from my garden} to make the best pasta salad for my  husband’s 20th high school reunion last weekend. Well, I thought it was fabulous, and I happily chowed down… {Store-bought pasta salad is kind of gross, and it’s so easy to make your own!!}

I really love olives and Penna’s olives are sure to please. They are huge and flavorful with a nice crunch and a tart, tangy flavor? How the heck do you describe the taste of an olive, anyway? Delicious. That’s how I describe them. If you like olives, you’ll really enjoy these. And the Parmesan-Asiago Spread? Fantastic in pasta salad!! I didn’t like it too much with crackers, but it’s really nice added to a dish like pasta salad. I think it’d be great in mashed potatoes and as a marinade for chicken, too!

Here’s my recipe for the pasta salad I made last weekend.

Parmesan – Asiago Pasta Salad with Fresh Veggies & Olives    
Recipe Type: side dish
Author: Michelle @ SimplifyLiveLove.com
  • 2 boxes multi-colored pasta
  • 1 diced red onion
  • 2 diced sweet peppers {I used orange peppers from my garden}
  • 3 diced roma tomatoes
  • 1/2 to 1 cup chopped green olives
  • 1/3 cup Penna Parmesan Asiago Spread
  • 1/4 cup olive oil
  • salt & pepper to taste
  • {And if you like, add a little bit of the juice from the olives, too. It gives the pasta salad another delicious dimension – probably about 1/3 cup, but I just dump.}
  1. Cook pasta according to package directions. Drain and cool.
  2. Add Pamesan Asiago Spread and olive oil. Stir well.
  3. Add veggies.
  4. Add olives.
  5. Add salt & pepper to taste.
  6. Refrigerate at least 2 hours prior to serving.
  7. Enjoy!

YUM!!  If you like olives, you’ll want to stay tuned! Penna also just sent me a bunch of fresh olives that I get to cure myself! I’ll be blogging about it, of course! It looks really fun. {I hope…} ;-)

Maurice and Cindy Penna, a husband and wife pair of olive enthusiasts and growers, make olives available at a price that won’t blow a grocery budget. The Pennas own M&CP Farms, 100 acres of olive production, processing and packing, located in the fertile Northern Sacramento Valley of California. {I wish I knew them when we lived in Sacramento…}They have owned the  land since 1951.

You can connect with Penna Great Olives at their website, on facebook, andtwitter.

Peace out and try this pasta salad!

Disclosure ~ Penna Olives sent me product to try, but the opinions posted here are real and mine, all mine. I was under no obligation to post about their products. I really love them!
SimplifyLiveLove is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

About Michelle

Michelle Marine is green living enthusiast and rural Iowa mom of four. An avid traveler, Michelle has lived on three different continents and has driven all four kids across the entire USA (by herself!). She loves sharing farm-to-table recipes, their family travel adventures, and gardening and homesteading tips on her popular lifestyle blog, SimplifyLiveLove.com.


  1. blankmjskit says

    What a lucky gal to get a jar of those great tasty olives! You certainly made good use of them. This is a delicious pasta recipe! And yes, I always add a little olive juice to pasta. It’s so good!

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