Penne – Pasta Salad with Fennel and Chilli Threads

5 from 8 votes
Prep Time 1 hour
Rest Time 30 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 17 kcal


Pre-cook pasta:

  • 150 g Penne rigate, dried pipe noodles
  • 750 ml Water
  • 1 tsp Salt

Tomato mayonnaise:

  • 2 tsp Mustard medium hot
  • 3 tsp Tomato puree
  • 1 tbsp Balsamic vinegar, red
  • 1 tsp Lemon juice
  • 1 piece Egg yolk
  • 6 tbsp Rapeseed oil (6 spoons or more)
  • 1 pinch Mill pepper
  • 1 pinch Mill salt
  • 1 pinch Sugar
  • 1 tbsp Whole milk yogurt

Salad insert:

  • 80 g Peas + carrots, frozen

Salad topping:

  • 80 g Turkey cold cuts, striped
  • 80 g Ham cubes
  • 6 piece Cherry tomatoes (to halve)
  • 2 stem Fennel green, fresh
  • 2 Tufts Chilli threads spice



  • Pre-cook the dry noodles Penne Rigate in salted water for 5 minutes aldente. Then mix the mayonnaise in the blender jar with the electric hand blender and slowly mix up on the side wall while adding oil. If you like, you can also add yogurt spoonfuls. Measure the other additions (vegetables, meat, sausage, spices, etc.) and cut them to size if necessary and place them on a plate ready.

Penne pasta salad:

  • Mix the cooked noodles with the vegetables, the meat and the spices, as well as the salad mayonnaise in the mixing bowl and pour into a suitable bowl. Chill in the refrigerator. For serving, cover with the topping things and serve.


  • For lunch as a (filling) side dish, suitable for most barbecue items or as a pasta salad in between.


Serving: 100gCalories: 17kcalCarbohydrates: 1.1gProtein: 1gFat: 0.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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