Description
This vibrant penne pasta salad is packed with fresh veggies and tossed in a zesty lemon-Dijon dressing. It’s quick to prepare, perfect for summer gatherings, and easily adaptable for various diets.
Ingredients
Scale
- 12 oz dried penne pasta
- 1 cup cherry tomatoes, halved
- 1 medium English cucumber, diced
- 1 large red bell pepper, chopped
- 1 cup sweet corn, cooked or canned and drained (optional)
- 1/2 small red onion, finely diced
- 1/2 cup black olives, sliced (optional)
- 1/4 cup fresh parsley, chopped
- 1/3 cup extra-virgin olive oil
- 3 tbsp lemon juice, freshly squeezed
- 1 tsp Dijon mustard
- 1 tsp honey (optional)
- 1 clove garlic, minced
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, freshly ground
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup sun-dried tomatoes, chopped (optional)
- 2 tbsp pine nuts, toasted (optional)
Instructions
- Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente, about 10-12 minutes.
- Drain pasta in a colander and rinse under cold water to cool. Shake off excess water.
- While pasta cooks, wash and chop all vegetables: halve cherry tomatoes, dice cucumber, chop bell pepper, drain corn, dice onion, slice olives, and chop parsley.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper. Taste and adjust seasoning as needed.
- In a large mixing bowl, combine cooled pasta, chopped veggies, and dressing. Toss gently until evenly coated.
- Add optional ingredients (feta, sun-dried tomatoes, pine nuts) and mix gently.
- Cover and chill salad for at least 30 minutes before serving to allow flavors to meld.
- Serve cold, garnished with extra parsley or feta if desired.
Notes
For gluten-free, use gluten-free penne. For vegan, omit feta and honey (substitute maple syrup or agave). Salad tastes best chilled and can be made ahead. Add extra dressing before serving if needed. Mix up veggies based on season or preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 220
- Sugar: 4
- Sodium: 350
- Fat: 8
- Saturated Fat: 1.5
- Carbohydrates: 32
- Fiber: 3
- Protein: 6
Keywords: pasta salad, summer side dish, vegetarian, penne, easy recipe, picnic, potluck, veggie salad, gluten-free option, dairy-free option