Midway Airport Pasta Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A refreshing, no-cook pasta salad with crisp vegetables and a zesty lemon vinaigrette. Perfect for packing in your car's trunk for a picnic. This mediterranean-inspired salads (vegetarian) ready in about 20 minutes pairs penne pasta, pint cherry tomatoes, medium 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 380 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

• 12 oz penne pasta
• 1 pint cherry tomatoes
• 1 medium cucumber
• 1/4 cup red onion
• 1 lemon
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh basil
• 1/2 cup feta cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Cook 12 oz penne pasta in a large pot of salted boiling water for 10 minutes until al dente. Drain and rinse under cold water until completely cooled, then transfer to a large bowl.
2. Step 2: Cut 1 medium cucumber into 1/4-inch half-moons and add to the bowl. Slice 1 pint cherry tomatoes in half and add, then thinly slice 1/4 cup red onion and mix in.
3. Step 3: Zest and juice 1 lemon. Whisk together lemon juice, zest, 1/4 cup extra-virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
4. Step 4: Pour dressing over pasta salad and toss gently. Add 1/4 cup fresh basil leaves and 1/2 cup crumbled feta cheese, then fold in gently until evenly distributed.