Jupyter's Notebook Pasta Salad

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

A vibrant pasta salad with colorful vegetables and a zesty vinaigrette, arranged in geometric sections like a well-structured notebook. This Mediterranean-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs penne pasta, cherry tomato, 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 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 ounces penne pasta
• 1 cup, halved cherry tomato
• 1/2 cup, diced cucumber
• 1/2 cup, diced red bell pepper
• 1/2 cup, finely diced red onion
• 2 ounces, crumbled feta cheese
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon, dried oregano

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Cook 8 ounces penne pasta in a large pot of salted boiling water for 8-10 minutes until al dente; drain, rinse under cold water, and set aside.
2. Step 2: In a large bowl, combine 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/2 cup diced red bell pepper, and 1/2 cup finely diced red onion.
3. Step 3: Whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, salt, and pepper to make the dressing.
4. Step 4: Add the cooked pasta to the vegetable mixture and toss gently; pour dressing over and mix until evenly coated.
5. Step 5: Sprinkle 2 ounces crumbled feta cheese over the top and serve chilled for a perfectly arranged, notebook-like salad.