Go Back

Easy Penne Pasta Salad

A quick, make-ahead penne pasta salad tossed with cherry tomatoes, cucumber, red onion, olives, and mozzarella in a zesty homemade Italian dressing. Perfect for potlucks, barbecues, and meal prep.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8
Course: Side Dish
Cuisine: American, Italian-inspired
Ingredients Equipment Method

Ingredients
  

  • 1 pound penne pasta
  • 1 cup cherry tomatoes , halved
  • 1 cup cucumber , diced
  • 1/2 cup red onion , finely diced
  • 1/2 cup black olives , sliced
  • 1/2 cup bell pepper , diced
  • 1 cup mozzarella pearls or cubed mozzarella
  • 1/4 cup fresh parsley , chopped
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sugar , optional

Equipment

  • Large pot
  • Colander
  • mixing bowl
  • Small jar or bowl (for dressing)
  • Whisk

Method
 

  1. Cook penne in salted boiling water according to package directions until al dente. Drain and rinse under cold water.
  2. Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic powder, salt, pepper, and sugar in a small bowl.
  3. Dice the cucumber, onion, and bell pepper. Halve the cherry tomatoes and slice the olives.
  4. In a large bowl, combine the cooled pasta, tomatoes, cucumber, onion, bell pepper, olives, mozzarella, and parsley.
  5. Pour the dressing over the salad and toss to coat evenly. Add the Parmesan and toss again.
  6. Refrigerate for at least 30 minutes before serving, then toss once more and serve.