Shared Pasta Salad with Herb-Infused Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A vibrant, chilled pasta salad with a tangy herb dressing that marries perfectly with fresh vegetables and cheese. This italian-inspired salads (vegetarian) ready in about 20 minutes pairs penne pasta, halved cherry tomatoes, diced cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 12 oz penne pasta
• 1 cup, halved cherry tomatoes
• 1/2 cup, diced cucumber
• 1/4 cup, finely chopped red onion
• 1/2 cup, sliced black olives
• 1/2 cup, crumbled feta cheese
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 clove, minced garlic
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Cook 12 oz penne pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain, rinse under cold water, and spread on a baking sheet to cool completely.
2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 minced garlic clove, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
3. Step 3: In a large mixing bowl, combine cooled penne pasta, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup finely chopped red onion, 1/2 cup sliced black olives, and 1/2 cup crumbled feta cheese.
4. Step 4: Pour the vinaigrette over the pasta mixture and toss gently until all ingredients are evenly coated.
5. Step 5: Refrigerate for at least 1 hour to allow flavors to meld before serving to maximize freshness and texture.