Description
This Penne Basil Pasta Salad is a vibrant, refreshing, and easy-to-make dish featuring perfectly cooked penne pasta, fresh basil, colorful vegetables, and a zesty natural dressing. Ideal for quick meals, picnics, or casual gatherings, it offers a perfect balance of wholesome ingredients and bright flavors with crisp textures in every bite.
Ingredients
Scale
Main Ingredients
- 12 oz penne pasta
- 1 cup fresh basil leaves, roughly chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced into bite-sized pieces
- 1/4 cup red onion, finely chopped
- 1/3 cup Kalamata olives, whole or halved
Dressing
- 1/4 cup extra virgin olive oil (natural)
- 2 tablespoons apple cider vinegar (natural)
- 1 teaspoon Dijon mustard (natural)
- 1 clove garlic, minced (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Finishing Touch
- 1/4 cup plant-based Parmesan (plant-based), grated or shredded
Instructions
- Cook the Penne Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and rinse briefly under cold water to stop the cooking process and cool it down for the salad.
- Prepare the Vegetables and Herbs: While the pasta cooks, halve the cherry tomatoes, slice the cucumber into bite-sized pieces, finely chop the red onion, and roughly chop the fresh basil leaves. Keep the Kalamata olives whole or halved for easy eating.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil (natural), apple cider vinegar (natural), Dijon mustard (natural), minced garlic (natural), salt, and freshly ground black pepper until well combined and emulsified.
- Combine and Toss: In a large bowl, add the cooled penne pasta, prepared vegetables, basil, and olives. Pour the dressing over everything and gently toss to coat all ingredients evenly.
- Finish with Plant-Based Parmesan: Sprinkle the salad with plant-based Parmesan (plant-based) for a delicious nutty finish and give it one last gentle toss before serving.
Notes
- Cook pasta al dente to ensure it remains firm and not mushy when chilled.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Use fresh basil leaves for a brighter, more aromatic flavor.
- Adjust the dressing ingredients to taste by adding more apple cider vinegar (natural) or olive oil (natural) as preferred.
- Serve the salad cold or at room temperature depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: penne pasta salad, basil pasta salad, vegan pasta salad, easy pasta salad, plant-based pasta salad, colorful pasta salad
