Penne Pasta Salad Recipe

There’s something about a big bowl of penne pasta salad that just looks like happiness.

Glossy tubes of al dente penne catch the light, tangled with crisp cucumbers, juicy cherry tomatoes, and ribbons of fresh basil.

A bright, tangy dressing clings to every nook, smelling of lemon, garlic, and good olive oil.

This is an invigorating, no-fuss meal that comes together quickly, ideal for busy weeknights, easy lunches, or stress-free entertaining.

I still remember throwing it together before an unexpected backyard get-together—no time for a complicated main, just a pot of boiling water and whatever crisp veggies were in the fridge.

That bowl disappeared before anything else, and people kept asking for the recipe. It’s perfect for meal-preppers, potlucks, picnics, and those “what do I bring?” moments.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright Mediterranean flavors in a cool, invigorating pasta salad.
• Comes together quickly with simple prep and minimal cooking.
• Packs in colorful veggies, herbs, and tangy feta for balance.
• Stays delicious when made ahead, perfect for parties and meal prep.
• Adapts easily with added proteins or seasonal vegetables.

Ingredients

• 12 oz penne pasta, dry — choose bronze-cut for better sauce cling
• 4 qt water, cold — enough to let pasta move freely
• 2 tbsp kosher salt — for seasoning the pasta water well
• 1 cup cherry tomatoes, halved — use sweet, ripe tomatoes
• 1 cup cucumber, diced — seedless or English works best
• 1/2 cup red bell pepper, diced — pick a firm, glossy pepper
• 1/3 cup red onion, finely sliced — rinse briefly to mellow sharpness
• 1/2 cup Kalamata olives, pitted and halved — buy in brine for best flavor
• 3/4 cup feta cheese, crumbled — choose a block feta in brine
• 1/4 cup fresh parsley, chopped — flat-leaf for better flavor
• 1/4 cup fresh basil, chopped — add just-ripe, bright green leaves
• 1/3 cup extra-virgin olive oil — a fruity, good-quality oil
• 3 tbsp red wine vinegar — classic tang for Mediterranean salads
• 1 tbsp lemon juice, fresh — adds bright, fresh acidity
• 1 tsp Dijon mustard — helps emulsify the dressing
• 1 tsp dried oregano — rub between fingers to release aroma
• 1/2 tsp garlic powder — gives gentle garlic flavor without bite
• 1/2 tsp kosher salt — season the dressing itself
• 1/4 tsp black pepper, ground — use freshly ground for best taste

Step-by-Step Method

Boil the Pasta

Bring a large pot of water to a rolling boil. Salt generously with kosher salt so the pasta is seasoned from within.

Add dry penne and stir to prevent sticking. Cook until al dente, following package directions, usually 10–12 minutes.

Avoid overcooking so the pasta keeps its shape once chilled in the salad.

Mix the Dressing

Combine olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, garlic powder, salt, and black pepper in a small bowl.

Whisk vigorously until emulsified and slightly thickened. Make sure the mixture looks uniform and glossy.

Set the dressing aside so flavors blend while the pasta finishes cooking and cools.

Cool the Pasta

Drain the cooked pasta in a colander.

Rinse under cold running water, tossing gently until cool to the touch and no longer steaming. Don’t over-rinse; leave a bit of surface starch so the dressing clings.

Shake off excess water thoroughly, then transfer the cooled pasta to a large mixing bowl in an even layer.

Prep the Vegetables & Herbs

Halve the cherry tomatoes.

Dice the cucumber and red bell pepper into bite-sized pieces.

Finely slice the red onion for milder bites. Halve and pit the Kalamata olives if not already done.

Chop the fresh parsley and basil just before using to keep them bright, fragrant, and vibrant in the finished salad.

Combine Pasta and Veggies

Add the tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta, parsley, and basil to the cooled pasta.

Distribute the ingredients evenly across the bowl so every scoop gets a balanced mix. Use a wooden spoon or spatula to gently lift and fold, avoiding breaking the pasta or crushing the feta.

Dress and Season the Salad

Pour the prepared dressing evenly over the pasta and vegetables.

Toss gently until everything is well coated, reaching down to the bottom of the bowl. Taste a chilled bite and adjust seasoning with extra salt or pepper if needed.

Aim for a bright, zesty flavor that will remain pronounced once refrigerated.

Chill Before Serving

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.

Refrigerate for at least 30 minutes to let flavors meld and the pasta fully absorb the dressing.

If the salad seems dry after chilling, loosen it with a drizzle of olive oil and a splash of vinegar just before serving.

Ingredient Swaps

• Use gluten-free penne or rotini for a celiac-friendly version; whole wheat or lentil pasta for extra fiber and protein.
• Swap feta with goat cheese, fresh mozzarella, or a dairy-free feta-style cheese for vegan or lactose-free diets.
• Replace Kalamata olives with any briny olive (green, Castelvetrano, or local varieties) and red wine vinegar with white wine or apple cider vinegar if that’s what you have.
• Sub in whatever crisp veggies are available—bell peppers, cherry tomatoes, and cucumber can be traded for zucchini, roasted red peppers, or radishes while keeping the same total volume.

You Must Know

– Swap • To add protein without crowding the bowl, replace (don’t just add) some veggies. Swap up to 1 cup of the vegetables for 1 cup cooked chicken, tuna, or chickpeas so total add-ins stay around 4–5 cups and the pasta-to-topping ratio remains balanced.

Serving Tips

• Serve chilled in a wide, shallow bowl for colorful, easy-to-scoop portions.
• Pair with grilled chicken, shrimp, or salmon for a complete Mediterranean-inspired meal.
• Offer warm crusty bread or pita on the side to soak up extra dressing.
• Garnish with extra feta, fresh basil, and a drizzle of olive oil before serving.
• Pack in individual containers for convenient picnics, potlucks, or weekday lunches.

Storage & Make-Ahead

This pasta salad keeps well in the fridge for up to 3–4 days in an airtight container.

It’s ideal to make a day ahead so flavors meld.

Stir before serving and add a drizzle of olive oil if it seems dry.

This dish doesn’t freeze well; the pasta and vegetables lose texture.

Reheating

For warm leftovers, reheat gently.

Microwave in short bursts with a splash of water, covered; or warm in a covered oven dish or skillet over low heat, avoiding boiling.

Penne Salad in Picnics

On a sunny afternoon with a light breeze and a checkered blanket underfoot, penne pasta salad becomes the kind of picnic dish everyone keeps circling back to.

I like to pack it in a shallow, airtight container so the colors stay distinct—gleaming olives, ruby tomatoes, cool green cucumber.

When I lift the lid, there’s a soft hiss of released chill, then the scent of red wine vinegar, basil, and lemon drifts out.

It tastes even better outdoors: the pasta firm and cool, salty feta tucked into the corners of each bite.

I keep a wooden spoon tucked beside the container; somehow, everyone ends up eating a “small spoonful” that quietly turns into seconds and thirds.

Final Thoughts

Give this Creamy Mediterranean Penne Pasta Salad a try and see how it fits into your weekly rotation—you might just find a new favorite.

Feel free to tweak the veggies, herbs, or protein to make it perfectly your own.

Frequently Asked Questions

Can I Make This Penne Pasta Salad Gluten-Free or Low-Carb?

You can, and I’ve done both: swap in gluten‑free penne, or for low‑carb, use blanched zucchini “noodles” or cauliflower florets. The same tangy dressing clings beautifully, still bursting with briny olives and cool, crisp cucumbers.

How Can I Turn This Salad Into a Complete One-Bowl Meal?

You can turn it into a full meal by folding in warm grilled chicken or chickpeas. I love the contrast: smoky bites, cool tangy feta, herb perfume, and pasta soaking up juices like a summer picnic in a bowl.

What Wines or Beverages Pair Best With Mediterranean Penne Salad?

I’d pour a chilled Sauvignon Blanc or Assyrtiko; their citrus snap makes the feta sing. When I’m craving comfort, I reach for ice-cold sparkling water with lemon—those bubbles cut through the creamy dressing beautifully.

How Do I Safely Transport This Salad for Long Car Trips?

I pack the salad in a chilled, airtight container, nestle it in a cooler with ice packs, and keep it shaded; I love opening it hours later, still cold, herbs fragrant, feta creamy, olives gleaming.

Can I Scale This Recipe for a Crowd or Catering Event?

Yes, you can scale it easily; I simply multiply every ingredient, then toss in batches so nothing gets crushed. I always chill it in deep hotel pans, uncovering briefly so that cool, herby aroma escapes.