article by Lisa
January 26, 2026
"Bright, refreshing penne pasta salad with crisp vegetables and zesty dressing — quick, make-ahead, and perfect for picnics or weeknight meals."
Introduction: A Fresh, Everyday Classic
Why this penne pasta salad is a winner
This recipe takes a humble pantry staple and turns it into a vibrant dish that works for lunches, potlucks, BBQs, and weeknight dinners. The combination of al dente penne and crisp fresh vegetables creates texture contrast, while a simple zesty dressing ties everything together without overpowering the ingredients.
What to expect from this article
You'll get a clear ingredient list, step-by-step preparation and cooking guidance, smart timing tips for make-ahead success, serving ideas, storage instructions, and troubleshooting for common issues like sogginess or bland flavor. The tone is practical and accessible: no fancy techniques, just reliable steps to a tasty result.
This introduction also outlines why penne is an excellent pasta shape for salads: its tube shape holds dressing and small vegetable pieces, and its ridges (if you choose rigate) help cling to vinaigrette for consistent flavor in every bite. Whether you're a beginner cook or a habitual meal-prepper, this salad is forgiving and adaptable — swap vegetables or herbs based on seasonality or pantry availability. Expect a recipe that emphasizes simple, fresh flavors and straightforward execution so you can confidently make it today.
This recipe takes a humble pantry staple and turns it into a vibrant dish that works for lunches, potlucks, BBQs, and weeknight dinners. The combination of al dente penne and crisp fresh vegetables creates texture contrast, while a simple zesty dressing ties everything together without overpowering the ingredients.
What to expect from this article
You'll get a clear ingredient list, step-by-step preparation and cooking guidance, smart timing tips for make-ahead success, serving ideas, storage instructions, and troubleshooting for common issues like sogginess or bland flavor. The tone is practical and accessible: no fancy techniques, just reliable steps to a tasty result.
This introduction also outlines why penne is an excellent pasta shape for salads: its tube shape holds dressing and small vegetable pieces, and its ridges (if you choose rigate) help cling to vinaigrette for consistent flavor in every bite. Whether you're a beginner cook or a habitual meal-prepper, this salad is forgiving and adaptable — swap vegetables or herbs based on seasonality or pantry availability. Expect a recipe that emphasizes simple, fresh flavors and straightforward execution so you can confidently make it today.
Why This Salad Works: Flavor, Texture, and Balance
Balancing textures and flavors
An excellent salad is about contrast and harmony. In this penne pasta salad, you get:
Why penne?
Penne's hollow center captures small bits of dressing and herbs, ensuring each forkful is flavorful. It also mixes evenly, so textures are distributed across the salad.
Dressing strategy
The dressing is intentionally bright and light — olive oil, a vinegar or lemon base, a touch of mustard to emulsify, and seasoning. This ensures the dressing enhances, rather than masks, the fresh vegetables. For make-ahead convenience, toss most of the dressing into the salad but reserve a small portion to refresh flavors right before serving if it sits in the fridge overnight. Overall, this section helps you understand the principles so you can tweak the recipe with confidence.
An excellent salad is about contrast and harmony. In this penne pasta salad, you get:
- Soft but firm pasta: Cooked al dente so it holds shape and offers chew without being mushy.
- Crisp vegetables: Cucumbers, bell peppers, and red onion provide snap and bright flavor.
- Creamy or crumbly additions: Feta or mozzarella adds richness and helps meld the salad together.
- Herbs and acid: Fresh basil or parsley and a splash of lemon or vinegar lift the dish.
Why penne?
Penne's hollow center captures small bits of dressing and herbs, ensuring each forkful is flavorful. It also mixes evenly, so textures are distributed across the salad.
Dressing strategy
The dressing is intentionally bright and light — olive oil, a vinegar or lemon base, a touch of mustard to emulsify, and seasoning. This ensures the dressing enhances, rather than masks, the fresh vegetables. For make-ahead convenience, toss most of the dressing into the salad but reserve a small portion to refresh flavors right before serving if it sits in the fridge overnight. Overall, this section helps you understand the principles so you can tweak the recipe with confidence.
Ingredients: Simple, Fresh, and Flexible
Core ingredients
Below is the base recipe that serves 4–6 people. Quantities are flexible — scale as needed.
Dressing
For the dressing, combine:
Optional add-ins
Think olives, artichoke hearts, grilled zucchini, chickpeas for protein, or toasted pine nuts for crunch. The ingredient list is meant to be a flexible template rather than a rigid set of rules.
Below is the base recipe that serves 4–6 people. Quantities are flexible — scale as needed.
- 12 ounces penne pasta (regular or whole wheat)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced and seeded if desired
- 1 red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 3/4 cup crumbled feta or small mozzarella balls
- 1/4 cup fresh parsley or basil, chopped
- Salt and pepper, to taste
Dressing
For the dressing, combine:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced or pressed
- 1/2 teaspoon sugar or honey (optional, to balance acidity)
- Salt and freshly ground black pepper
Optional add-ins
Think olives, artichoke hearts, grilled zucchini, chickpeas for protein, or toasted pine nuts for crunch. The ingredient list is meant to be a flexible template rather than a rigid set of rules.
Gathering Ingredients & Mise en Place
Set up for smooth cooking and assembly
Before you boil the pasta or chop vegetables, take a few minutes to assemble everything. This planning stage, known as mise en place, speeds up the process and reduces mistakes. Lay out the pasta, vegetables, herbs, cheese, and dressing components on the counter. Rinse and dry vegetables thoroughly for maximum crunch.
Tools and equipment
You'll need:
Prep tips
Cut vegetables to similar sizes to ensure even distribution in each bite. If using cucumbers with watery seeds, scoop them out before dicing to prevent watery salad. If you prefer a firmer pasta texture after chilling, slightly undercook the penne by 1–2 minutes compared to package instructions; it will reach perfect doneness after chilling and tossing with dressing.
This section ensures everything is ready before you start cooking so the assembly is efficient and the final salad has the best texture and flavor.
Before you boil the pasta or chop vegetables, take a few minutes to assemble everything. This planning stage, known as mise en place, speeds up the process and reduces mistakes. Lay out the pasta, vegetables, herbs, cheese, and dressing components on the counter. Rinse and dry vegetables thoroughly for maximum crunch.
Tools and equipment
You'll need:
- Large pot for boiling pasta
- Colander to drain
- Large mixing bowl for tossing
- Small whisk or jar to emulsify the dressing
- Sharp knife and cutting board for vegetables
Prep tips
Cut vegetables to similar sizes to ensure even distribution in each bite. If using cucumbers with watery seeds, scoop them out before dicing to prevent watery salad. If you prefer a firmer pasta texture after chilling, slightly undercook the penne by 1–2 minutes compared to package instructions; it will reach perfect doneness after chilling and tossing with dressing.
This section ensures everything is ready before you start cooking so the assembly is efficient and the final salad has the best texture and flavor.
Preparation Steps: Chop, Cook, and Cool
Step-by-step prep
Follow these steps to ensure consistent results:
Key timing tips
Chilling the salad for at least 30 minutes allows flavors to meld, but many people prefer 2–4 hours for best results. If serving the same day, allow the salad to rest at room temperature for 15–30 minutes after assembly so flavors open up. Always taste and adjust seasoning before serving — a pinch of salt or a squeeze of lemon can brighten the finished dish.
Follow these steps to ensure consistent results:
- Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions minus 1–2 minutes for slightly underdone pasta if you plan to chill the salad.
- While pasta cooks, chop vegetables. Halve cherry tomatoes, dice cucumbers and bell pepper, thinly slice red onion, and roughly chop herbs.
- Prepare the dressing. In a jar or small bowl, whisk together olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, salt, pepper, and optional honey.
- Drain the pasta and shock in ice water. Draining and rinsing under cold water stops cooking, prevents sticking, and cools pasta for a cold salad.
- Combine and toss briefly. In a large bowl, toss pasta with most of the dressing, then add vegetables, herbs, and cheese. Reserve a small amount of dressing for later if you plan to refrigerate overnight.
Key timing tips
Chilling the salad for at least 30 minutes allows flavors to meld, but many people prefer 2–4 hours for best results. If serving the same day, allow the salad to rest at room temperature for 15–30 minutes after assembly so flavors open up. Always taste and adjust seasoning before serving — a pinch of salt or a squeeze of lemon can brighten the finished dish.
Cooking Process: Boiling Pasta and Blanching Veggies
Mastering the pasta
Start with plenty of water in a large pot — use at least 4 to 6 quarts for 12 ounces of penne. Salt the water generously; it should taste like sea water. This seasons the pasta from the inside. Add the penne once the water has reached a full rolling boil. Stir occasionally to prevent sticking.
Doneness and shock cooling
Cook penne until just shy of al dente, then drain and immediately rinse under cold water or transfer to an ice bath. This stops the cooking process and cools the pasta so it does not absorb all the dressing and become heavy. Rinsing also removes surface starch that can make the salad gummy.
Optional: quick blanching
If you want firmer green vegetables (like green beans), blanch them briefly — plunge into boiling water for 1–2 minutes, then into ice water. This preserves bright color and crunch without raw harshness. For tomatoes and cucumbers, no blanching is needed.
Finishing heat tips
If you prefer a warm pasta salad, reserve a portion of the dressing to toss with still-warm penne, then fold in vegetables and herbs so their texture remains fresh. For chilled salads, ensure the pasta is well cooled to maintain crisp veggies and prevent dilution of the dressing.
Start with plenty of water in a large pot — use at least 4 to 6 quarts for 12 ounces of penne. Salt the water generously; it should taste like sea water. This seasons the pasta from the inside. Add the penne once the water has reached a full rolling boil. Stir occasionally to prevent sticking.
Doneness and shock cooling
Cook penne until just shy of al dente, then drain and immediately rinse under cold water or transfer to an ice bath. This stops the cooking process and cools the pasta so it does not absorb all the dressing and become heavy. Rinsing also removes surface starch that can make the salad gummy.
Optional: quick blanching
If you want firmer green vegetables (like green beans), blanch them briefly — plunge into boiling water for 1–2 minutes, then into ice water. This preserves bright color and crunch without raw harshness. For tomatoes and cucumbers, no blanching is needed.
Finishing heat tips
If you prefer a warm pasta salad, reserve a portion of the dressing to toss with still-warm penne, then fold in vegetables and herbs so their texture remains fresh. For chilled salads, ensure the pasta is well cooled to maintain crisp veggies and prevent dilution of the dressing.
Dressing, Tossing, and Flavor Adjustment
Emulsify for even coating
To make a smooth, cohesive dressing, whisk the Dijon mustard with vinegar or lemon juice and salt before slowly streaming in olive oil. This creates an emulsion that clings to the pasta and vegetable surfaces. Add minced garlic or a pinch of crushed red pepper for extra depth.
Tossing technique
Place the cooled pasta in a large bowl, pour most of the dressing over it, and toss gently but thoroughly so every piece is coated. Add chopped vegetables and cheese, and toss again. If the salad tastes flat after chilling, refresh with the reserved dressing or a small extra splash of vinegar and a pinch more salt.
Seasoning and final tweaks
Always taste before serving. Look for balance between:
If the salad absorbs too much dressing while chilling, hold back a third of the dressing or add it back just before serving to revive flavors and mouthfeel.
To make a smooth, cohesive dressing, whisk the Dijon mustard with vinegar or lemon juice and salt before slowly streaming in olive oil. This creates an emulsion that clings to the pasta and vegetable surfaces. Add minced garlic or a pinch of crushed red pepper for extra depth.
Tossing technique
Place the cooled pasta in a large bowl, pour most of the dressing over it, and toss gently but thoroughly so every piece is coated. Add chopped vegetables and cheese, and toss again. If the salad tastes flat after chilling, refresh with the reserved dressing or a small extra splash of vinegar and a pinch more salt.
Seasoning and final tweaks
Always taste before serving. Look for balance between:
- Acidity — add vinegar or lemon
- Salt — brings out flavor
- Sweetness — a tiny bit of honey if too sharp
- Herb freshness — additional basil or parsley just before serving
If the salad absorbs too much dressing while chilling, hold back a third of the dressing or add it back just before serving to revive flavors and mouthfeel.
Serving Suggestions and Variations
Serving ideas
This penne pasta salad is versatile. Serve it as:
Flavor variations
You can easily pivot the profile of the salad by swapping ingredients:
Garnish ideas
Finish with freshly cracked black pepper, a drizzle of extra-virgin olive oil, or a sprinkling of toasted seeds or nuts for added texture. Fresh herbs added immediately before serving provide the most aromatic punch.
This penne pasta salad is versatile. Serve it as:
- A main vegetarian lunch with extra chickpeas or white beans for protein
- A side dish alongside grilled chicken, fish, or veggie burgers
- Potluck fare — it travels well when chilled and dressed lightly
Flavor variations
You can easily pivot the profile of the salad by swapping ingredients:
- Mediterranean: Add olives, artichokes, oregano, and a splash of lemon.
- Creamy dill: Mix in Greek yogurt or a light mayo with dill and lemon for a creamy variation.
- Southwest: Use corn, black beans, cilantro, lime juice, and cumin instead of basil.
Garnish ideas
Finish with freshly cracked black pepper, a drizzle of extra-virgin olive oil, or a sprinkling of toasted seeds or nuts for added texture. Fresh herbs added immediately before serving provide the most aromatic punch.
Storage, Make-Ahead Tips, and Troubleshooting
Storing the salad
Store in an airtight container in the refrigerator for up to 3–4 days. If you anticipate longer storage, keep the dressing separate and toss within 24–48 hours for best texture and flavor.
Make-ahead strategy
To make this salad ahead for a party:
Troubleshooting common issues
If the salad is soggy: you likely overcooked the pasta or added watery vegetables without seeding or drying them. Fix by draining excess liquid, chilling uncovered briefly, or adding a few spoonfuls of fresh, cold cooked pasta. If it's bland: add salt in small increments and a splash of acid (vinegar or lemon). If it's too acidic: a touch of sweetness like honey or a drizzle more olive oil will round it out.
Store in an airtight container in the refrigerator for up to 3–4 days. If you anticipate longer storage, keep the dressing separate and toss within 24–48 hours for best texture and flavor.
Make-ahead strategy
To make this salad ahead for a party:
- Cook and cool the pasta and store it lightly dressed in the fridge.
- Chop and store vegetables separately in airtight containers so they retain crispness.
- Assemble 1–2 hours before serving for ideal texture and melded flavor, or assemble and reserve some dressing to refresh.
Troubleshooting common issues
If the salad is soggy: you likely overcooked the pasta or added watery vegetables without seeding or drying them. Fix by draining excess liquid, chilling uncovered briefly, or adding a few spoonfuls of fresh, cold cooked pasta. If it's bland: add salt in small increments and a splash of acid (vinegar or lemon). If it's too acidic: a touch of sweetness like honey or a drizzle more olive oil will round it out.
FAQs
Frequently Asked Questions
Q: Can I use a different pasta shape?
A: Yes. Use fusilli, rotini, or farfalle; shapes with curves or twists hold dressing well.
Q: How do I keep the salad from getting soggy?
A: Cook pasta al dente, rinse and cool it well, and avoid seeding watery vegetables like cucumbers. Reserve some dressing to add just before serving if storing ahead.
Q: Can I make this vegan?
A: Absolutely. Omit the cheese or substitute with vegan feta. Use maple syrup instead of honey if your dressing calls for a sweetener.
Q: Is this salad freezer-friendly?
A: Not recommended — the texture of fresh veggies and chilled pasta changes after freezing. It's best kept refrigerated for up to 4 days.
Q: How long before serving should I dress the salad?
A: Dress and refrigerate at least 30 minutes ahead for melding flavors; for best taste, 2–4 hours. If making further in advance, dress partially and finish with reserved dressing before serving.
Q: Can I use a different pasta shape?
A: Yes. Use fusilli, rotini, or farfalle; shapes with curves or twists hold dressing well.
Q: How do I keep the salad from getting soggy?
A: Cook pasta al dente, rinse and cool it well, and avoid seeding watery vegetables like cucumbers. Reserve some dressing to add just before serving if storing ahead.
Q: Can I make this vegan?
A: Absolutely. Omit the cheese or substitute with vegan feta. Use maple syrup instead of honey if your dressing calls for a sweetener.
Q: Is this salad freezer-friendly?
A: Not recommended — the texture of fresh veggies and chilled pasta changes after freezing. It's best kept refrigerated for up to 4 days.
Q: How long before serving should I dress the salad?
A: Dress and refrigerate at least 30 minutes ahead for melding flavors; for best taste, 2–4 hours. If making further in advance, dress partially and finish with reserved dressing before serving.
Easy Penne Pasta Salad with Fresh Veggies
Brighten your weeknight meals with this Easy Penne Pasta Salad! Fresh veggies, a zesty lemon-olive oil dressing and crumbled feta make it crunchy, light and ready in 20 minutes. Perfect for lunches, picnics or a quick dinner 🥗🍝🍋
total time
20
servings
4
calories
420 kcal
ingredients
- 300g penne pasta 🍝
- 200g cherry tomatoes, halved 🍅
- 1 medium cucumber, diced 🥒
- 1 red bell pepper, diced 🫑
- 1/2 small red onion, thinly sliced 🧅
- 100g black olives, pitted and halved 🫒
- 150g feta cheese, crumbled 🧀
- Handful fresh parsley, chopped 🌿
- 60ml extra virgin olive oil 🫒
- 2 tbsp lemon juice (about 1 lemon) 🍋
- 1 tsp Dijon mustard 🟡
- 1/2 tsp dried oregano 🌱
- Salt to taste 🧂
- Freshly ground black pepper to taste ⚫
instructions
- 1Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente (about 10–11 minutes). Drain and rinse under cold water to stop cooking and cool the pasta.
- 2While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red pepper, and thinly slice the red onion. Place all veggies in a large mixing bowl.
- 3In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, dried oregano, a pinch of salt and a few grinds of black pepper to make the dressing.
- 4Add the cooled penne to the bowl with the vegetables. Pour the dressing over the pasta and toss gently to combine so everything is evenly coated.
- 5Fold in the halved olives, crumbled feta and chopped parsley. Taste and adjust seasoning with more salt, pepper or lemon if needed.
- 6For best flavor, let the salad rest in the refrigerator for 10–15 minutes to allow flavors to meld. Serve chilled or at room temperature.
- 7Variations: add cooked chicken or tuna for protein, swap feta for mozzarella for a milder flavor, or add a handful of arugula for peppery bite.