Cold Penne Pasta Salad with Roasted Vegetables and Basil Vinaigrette

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: If desired, sprinkle with 1/4 cup grated Parmesan cheese before serving chilled or at room temperature.