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Fresh Penne Pasta Salad Recipe Easy Homemade Tomato Cucumber Olive Bliss

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A quick and easy fresh penne pasta salad with tomatoes, cucumbers, and Kalamata olives, tossed in a light lemon-olive oil vinaigrette. Perfect for busy weeknights, potlucks, and picnics, this colorful salad is a crowd-pleaser with a lively mix of textures and flavors.

Ingredients

Scale
  • 12 ounces (340 grams) penne pasta, cooked al dente
  • 1.5 cups cherry or grape tomatoes, halved
  • 1 large English cucumber, diced
  • 1 cup Kalamata olives, pitted and halved
  • 1 small red onion, finely diced (optional)
  • ¼ cup fresh parsley or basil, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced (optional)
  • Salt and pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of penne pasta and cook according to package instructions—usually about 10-11 minutes for al dente. Stir occasionally to prevent sticking. Drain well and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely (about 5 minutes).
  2. While pasta cooks, halve 1.5 cups of cherry tomatoes and dice 1 large English cucumber into bite-sized pieces. Pit and halve 1 cup Kalamata olives. If using, finely dice 1 small red onion and mince 1 garlic clove. Chop about ¼ cup fresh parsley or basil.
  3. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, minced garlic, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
  4. In a large mixing bowl, combine the cooled penne, tomatoes, cucumbers, olives, red onion, and herbs. Pour the dressing over the salad and toss gently to coat everything evenly. Let the salad sit for at least 10 minutes to allow flavors to meld.
  5. Taste once more and add more salt, pepper, or lemon juice if desired. Optionally, sprinkle some crumbled feta or shaved Parmesan on top before serving.

Notes

Make sure the pasta is well-drained and cooled before tossing to avoid sogginess. Chill the salad for up to an hour for a more refreshing dish. Use English cucumbers for less watery salad or deseed regular cucumbers. Adjust onion quantity to avoid overpowering the salad. Fresh herbs are best. The salad holds well for up to 3 days refrigerated. Toss with extra lemon juice and olive oil before serving leftovers.

Nutrition

Keywords: penne pasta salad, tomato cucumber salad, Kalamata olives, easy pasta salad, summer salad, potluck recipe, quick dinner, vegetarian pasta salad

Find it online: https://chloeplate.com/fresh-penne-pasta-salad-recipe-easy-homemade-tomato-cucumber-olive-bliss/