Description
An inviting kitchen scene featuring a plate of penne pasta salad made with fresh vegetables like cherry tomatoes, cucumbers, and red onions, dressed with a tangy vinaigrette. The photo is taken with a Canon camera, highlighting the simple, homemade nature of the dish. The kitchen has a warm, cozy atmosphere with natural light coming through a window, making it look like a perfect, easy-to-make meal for anyone. The focus is on the vibrant, colorful ingredients of the salad, with the rustic kitchen setting complementing the fresh, wholesome vibe of the recipe.
Ingredients
Scale
- 2 cups penne pasta (uncooked)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup black olives, sliced (optional)
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 teaspoon Italian seasoning (optional)
Instructions
- Cook the Penne Pasta:
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente (about 9-11 minutes). Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the Vegetables:
- While the pasta is cooking, wash and prepare the vegetables. Slice the cherry tomatoes in half, dice the cucumber, and thinly slice the red onion. If using, slice the black olives.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, pepper, and Italian seasoning (if using). Taste and adjust seasoning if needed.
- Assemble the Salad:
- In a large mixing bowl, combine the cooled penne pasta, cherry tomatoes, cucumber, red onion, black olives (if using), and feta cheese. Add the chopped fresh basil for a burst of flavor.
- Dress the Salad:
- Pour the prepared dressing over the pasta and vegetable mixture. Toss everything together until evenly coated.
- Serve and Enjoy:
- Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy your fresh, vibrant penne pasta salad as a light meal or a side dish!
Notes
- Make Ahead: This penne pasta salad can be made ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. The flavors will meld and improve as it sits.
- Protein Additions: For a heartier dish, add grilled chicken, shrimp, or chickpeas to make the salad a complete meal.
- Vegetable Variations: Feel free to swap in other vegetables like bell peppers, spinach, or olives depending on your preference.
- Dressing Adjustments: If you prefer a creamier dressing, you can add a tablespoon of mayonnaise or Greek yogurt to the vinaigrette for a rich, tangy flavor.
- Gluten-Free Option: Use gluten-free penne pasta to make this recipe suitable for gluten-sensitive individuals.
- Vegan Option: Omit the feta cheese or replace it with a dairy-free alternative to make this recipe vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: Per Serving
- Calories: 400 kcal
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg