Cold Penne Pasta Salad with Roasted Vegetables and Basil Vinaigrette
A refreshing cold pasta salad featuring al dente penne tossed with sweet roasted vegetables and a bright basil vinaigrette. This Italian-inspired noodle recipe (vegetarian), ready in about 40 minutes, pairs penne pasta, red bell pepper, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 10 oz penne pasta
- 1 large, diced red bell pepper
- 1 medium, diced zucchini
- 1 small, diced red onion
- 1 cup, halved cherry tomatoes
- 4 tbsp, divided olive oil
- 1 tbsp, for pasta water salt
- to taste black pepper
- 1/3 cup, chopped fresh basil leaves
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/4 cup grated, optional Parmesan cheese
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 large diced red bell pepper, 1 medium diced zucchini, and 1 small diced red onion with 2 tbsp olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
- Step 2: Meanwhile, bring a large pot of salted water with 1 tbsp salt to a boil. Add 10 oz penne pasta and cook for 10-12 minutes until al dente. Drain and rinse under cold water to stop cooking. Drain well.
- Step 3: In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, salt, and black pepper to create the basil vinaigrette.
- Step 4: In a large mixing bowl, combine the cooled penne pasta, roasted vegetables, 1 cup halved cherry tomatoes, and 1/3 cup chopped fresh basil. Pour the vinaigrette over and toss gently to coat everything evenly.
- Step 5: If desired, sprinkle with 1/4 cup grated Parmesan cheese before serving chilled or at room temperature.
Frequently asked questions
How long does Cold Penne Pasta Salad with Roasted Vegetables and Basil Vinaigrette take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cold Penne Pasta Salad with Roasted Vegetables and Basil Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Cold Penne Pasta Salad with Roasted Vegetables and Basil Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cold Penne Pasta Salad with Roasted Vegetables and Basil Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cold Penne Pasta Salad with Roasted Vegetables and Basil Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family devoured this at the picnic. The roasted bell peppers and zucchini were a hit.
- ★★★★★
This is my new summer go-to! The basil vinaigrette is perfect with the roasted veggies.
- ★★★★★
Loved it! The pasta stayed al dente and the vinaigrette was fresh.
