Sun-Ripened Tomato & Basil Pasta Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing chilled pasta salad featuring juicy tomatoes, fresh basil, and a bright lemon dressing — perfect for summer lunches. This italian-inspired salads (vegetarian, gluten-free) ready in about 30 minutes pairs (225g) penne pasta, halved (250g) cherry tomatoes, diced (75g) 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.

★ 3.8 (11 ratings) Prep: 20 min Cook: 10 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 8 oz penne pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain, rinse under cold water, and let cool completely.
  2. Step 2: In a large bowl, combine 2 cups halved cherry tomatoes, 1/2 cup diced cucumber, and 1/4 cup finely diced red onion.
  3. Step 3: In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Add cooled penne pasta to tomato mixture, pour dressing over, and toss gently until well combined.
  5. Step 5: Fold in 1/4 cup torn fresh basil and chill for at least 1 hour before serving.

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Frequently asked questions

How long does Sun-Ripened Tomato & Basil Pasta Salad with Lemon Vinaigrette take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sun-Ripened Tomato & Basil Pasta Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (225g) penne pasta from drying out.

Can I substitute ingredients in Sun-Ripened Tomato & Basil Pasta Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sun-Ripened Tomato & Basil Pasta Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sun-Ripened Tomato & Basil Pasta Salad with Lemon Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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