Cockpit Pasta Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A refreshing pasta salad with vibrant vegetables and a light vinaigrette, perfect for a quick, satisfying meal. This Mediterranean-inspired salad recipe, ready in about 35 minutes, pairs penne pasta, olive oil, red wine vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1/4 cup red wine vinegar
• 1 tbsp Dijon mustard
• 1 clove minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup halved cherry tomatoes
• 1/2 cup diced cucumber
• 1/2 cup diced red bell pepper
• 1/4 cup thinly sliced red onion
• 2 tbsp chopped basil
• 1 tbsp chopped parsley

Instructions

1. Step 1: Cook 8 oz penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking.
2. Step 2: In a small bowl, whisk together 2 tbsp olive oil, 1/4 cup red wine vinegar, 1 tbsp Dijon mustard, 1 clove minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: In a large bowl, combine the cooled pasta with 1 cup cherry tomatoes halved, 1/2 cup cucumber diced, 1/2 cup red bell pepper diced, and 1/4 cup red onion thinly sliced.
4. Step 4: Pour the vinaigrette over the pasta mixture and toss until evenly coated.
5. Step 5: Stir in 2 tbsp fresh basil chopped and 1 tbsp fresh parsley chopped.
6. Step 6: Refrigerate for at least 30 minutes before serving to allow flavors to meld.