Herb-Infused Pasta Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A refreshing pasta salad with crisp vegetables and a light herb vinaigrette, ideal for summer gatherings. This italian-inspired salads (vegetarian) ready in about 30 minutes pairs penne pasta, halved cherry tomatoes, 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 300 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
• 1 cup halved cherry tomatoes
• 1/2 cup diced cucumber
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Cook 8 oz penne pasta in a large pot of salted boiling water until al dente. Drain, rinse under cold water, and cool completely.
2. Step 2: In a large bowl, whisk together 3 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Add cooled pasta, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup finely chopped red onion, 1/4 cup chopped basil, and 1/4 cup chopped parsley to the bowl. Toss until evenly coated.
4. Step 4: Refrigerate for at least 1 hour before serving to allow flavors to meld.