Planner Pasta Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, organized pasta salad with layered fresh vegetables and a tangy lemon-herb dressing, ideal for meal-prep enthusiasts who love balanced, colorful meals. This mediterranean-inspired salads (vegetarian) ready in about 25 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 350 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

• 12 oz penne pasta
• 1 cup, halved cherry tomatoes
• 1/2 cup, diced cucumber
• 1/2 cup, diced (mixed colors) bell peppers
• 1/4 cup, finely diced red onion
• 1/4 cup, sliced black olives
• 1/4 cup, crumbled feta cheese
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/4 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, then drain and rinse under cold water to stop cooking.
2. Step 2: In a large bowl, combine drained pasta, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/2 cup diced bell peppers, 1/4 cup finely diced red onion, and 1/4 cup sliced black olives.
3. Step 3: Whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl to make the dressing.
4. Step 4: Pour dressing over the pasta mixture and toss gently until all ingredients are evenly coated. Sprinkle with 1/4 cup crumbled feta cheese and toss once more to distribute.