Legacy of Passion

Penne Pasta with Cauliflower, Olives and Capers

Puccini is playing in the background as you whip up this easy and fun dish. A glass of chianti and an Andy Boy Romaine Hearts Salad make for a yummy dinner.


1 T salt
1 lb. penne pasta
1 lb. Andy Boy cauliflower, leaves and stems trimmed

2/3 C Greek olives, pitted and sliced
1/4 C capers, drained and chopped
3/4 C lemon juice
2 cloves garlic, crushed
1 t dried oregano


  1. Mix all vinaigrette ingredients and set aside.
  2. Fill a large pot with salted water and bring to a boil. Add pasta; cook until nearly al dente. Add Andy Boy cauliflower and cook another 2-3 minutes until pasta and vegetables are just tender.
  3. Drain pasta and vegetables and place in a shallow serving bowl. Pour vinaigrette over pasta and toss well.

Serves 4