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cold penne pasta salad

Creamy Mediterranean Penne Pasta Salad

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes
Course Salad
Cuisine Mediterranean
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 plastic wrap (or 1 airtight container)

Ingredients
  

  • 12 ounce penne pasta dry
  • 4 quarts water cold
  • 2 tablespoon kosher salt for pasta water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper diced
  • 1/3 cup red onion finely sliced
  • 1/2 cup Kalamata olives pitted and halved
  • 3/4 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh basil chopped
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoon red wine vinegar
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper ground

Instructions
 

  • Bring the water and 2 tablespoons kosher salt to a rolling boil in the large pot over high heat.
  • Add the dry penne pasta to the boiling water and cook according to package directions until al dente, about 10–12 minutes.
  • While the pasta cooks, place the olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, garlic powder, 1/2 teaspoon kosher salt, and black pepper into the small mixing bowl.
  • Whisk the dressing ingredients together until emulsified and slightly thickened, then set aside.
  • Drain the cooked pasta in the colander and rinse under cold water until the pasta is cool to the touch and no longer steaming.
  • Shake off excess water and transfer the cooled pasta to the large mixing bowl.
  • Add the cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese, parsley, and basil to the bowl with the pasta.
  • Pour the prepared dressing over the pasta and vegetables.
  • Toss everything gently with the wooden spoon until the pasta and vegetables are evenly coated with the dressing.
  • Taste and adjust seasoning with additional salt or pepper if desired.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld before serving.

Notes

For best results, cook the pasta just to al dente so it holds its shape after chilling and absorbs the dressing without becoming mushy; avoid over-rinsing the pasta so a little surface starch remains to help the dressing cling. You can prepare the salad a day ahead, but if it seems dry after refrigeration, revive it with a drizzle of olive oil and a splash of vinegar before serving. Feel free to customize with protein such as grilled chicken, chickpeas, or tuna, and adjust veggies seasonally, keeping overall volume similar so the pasta-to-topping ratio stays balanced. Always taste the salad cold before final seasoning, as flavors are more muted when chilled, and add delicate herbs or extra feta just before serving for the freshest flavor and texture.
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