Fun-Color Pasta Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A refreshing summer salad with rainbow vegetables and a zesty lemon-herb dressing, ideal for potlucks or picnics. This italian-inspired salads (vegetarian) ready in about 32 minutes pairs ounces whole wheat penne, diced red bell pepper, diced cucumber 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 6, 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 ounces whole wheat penne
• 1 cup, diced red bell pepper
• 1 cup, diced cucumber
• 1/2 cup, halved cherry tomatoes
• 1/4 cup, sliced black olives
• 1/4 cup, sliced red onion
• 1/4 cup lemon juice
• 3 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Cook 8 ounces whole wheat penne according to package directions until al dente; drain and rinse under cold water until completely cool.
2. Step 2: In a small bowl, whisk together 1/4 cup lemon juice, 3 tablespoons olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to create the dressing.
3. Step 3: In a large bowl, combine the cooled penne, 1 cup diced red bell pepper, 1 cup diced cucumber, 1/2 cup halved cherry tomatoes, 1/4 cup sliced black olives, and 1/4 cup sliced red onion.
4. Step 4: Pour the dressing over the pasta mixture and toss gently until all ingredients are evenly coated.
5. Step 5: Refrigerate for at least 1 hour before serving to allow flavors to meld.