Summer Herb and Tomato Pasta Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A refreshing pasta salad with garden-fresh tomatoes, basil, and a zesty herb vinaigrette, ideal for a light lunch or side dish. This mediterranean-inspired salads ready in about 30 minutes pairs penne pasta, thinly sliced fresh basil, finely chopped fresh parsley 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 oz penne pasta
• 2 medium, diced into 1/4-inch cubes ripe tomatoes
• 1/4 cup, thinly sliced fresh basil
• 1/4 cup, finely chopped fresh parsley
• 2 tbsp red wine vinegar
• 3 tbsp extra-virgin olive oil
• 1/2 tsp Dijon mustard
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, crumbled (optional) feta cheese

Instructions

1. Step 1: Cook penne in a large pot of salted boiling water for 8-10 minutes until al dente; drain, rinse under cold water until cool, and toss with 1 tsp olive oil to prevent sticking.
2. Step 2: In a small bowl, whisk together red wine vinegar, 2 tbsp olive oil, Dijon mustard, oregano, salt, and pepper; set aside.
3. Step 3: In a large bowl, combine cooled pasta, diced tomatoes, sliced basil, chopped parsley, and vinaigrette; toss well to coat. Add crumbled feta if using, toss again, and chill for at least 30 minutes before serving.