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easy pasta salad

Pasta Salad

This vibrant penne pasta salad captures the essence of summer with fresh cherry tomatoes, cucumber, olives, and fragrant basil, all tossed in a tangy garlic and red wine vinegar dressing. Creamy feta cheese adds the perfect savory contrast, making this dish a refreshing and satisfying meal or side for warm days and casual gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 People
Course: Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces penne pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup black olives, sliced
  • 1/3 cup fresh basil leaves, roughly chopped
  • 1/4 cup red onion, finely chopped
  • 1/2 cup feta cheese, crumbled Fold in last to maintain its shape and flavor.
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar A squeeze of fresh lemon juice works as a substitute.
  • 1 clove garlic, minced
  • 1/2 teaspoon salt Taste and adjust seasoning if desired.
  • 1/4 teaspoon freshly ground black pepper Taste and adjust seasoning if desired.

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Cutting board
  • Measuring spoons
  • Wooden spoon or spatula

Method
 

  1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 9-10 minutes. Drain in a colander and rinse with cold water to cool the pasta and stop cooking. Drain well.
  2. In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, sliced black olives, chopped red onion, and fresh basil leaves.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and black pepper until well combined.
  4. Pour the dressing over the pasta and vegetables. Toss gently but thoroughly to evenly coat all ingredients.
  5. Fold in the crumbled feta cheese last to maintain its shape and flavor.
  6. Taste and adjust seasoning with more salt, pepper, or vinegar if desired.
  7. Refrigerate the pasta salad for at least 30 minutes before serving to allow flavors to blend. Serve chilled or at room temperature.

Notes

  • For a heartier meal, add grilled chicken strips or cooked chickpeas.
  • Substitute mozzarella for feta if you prefer a milder cheese or want a creamier texture.
  • Add capers or sun-dried tomatoes for a more intense flavor profile.
  • A handful of chopped fresh mint can add a refreshing twist during warmer months.
  • If you don’t have red wine vinegar, a squeeze of fresh lemon juice works beautifully as a brightening agent.
  • This salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh to preserve the vibrant textures and flavors.