Tomato and Basil Cold Pasta Salad

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light pasta salad with ripe summer tomatoes, fresh basil, and a bright lemon-olive oil dressing, perfect for hot days. This Italian-inspired summer cookout recipe (vegetarian), ready in about 31 minutes, pairs penne pasta, cherry tomatoes, fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 11 min Serves 6 Italian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz penne pasta
2 cups halved cherry tomatoes
1/2 cup roughly chopped fresh basil leaves
1/4 cup extra virgin olive oil
3 tbsp fresh lemon juice
1 minced garlic clove
1 tsp salt
1/2 tsp black pepper
1/3 cup grated (optional) parmesan cheese

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 12 ounces penne pasta and cook for 10-11 minutes until al dente. Drain and rinse under cold water to cool, then transfer to a large mixing bowl.
Step 2: Add 2 cups halved cherry tomatoes and 1/2 cup roughly chopped fresh basil leaves to the pasta.
Step 3: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 minced garlic clove, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
Step 4: Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.
Step 5: If desired, sprinkle 1/3 cup grated parmesan cheese over the salad and toss briefly. Chill the salad for at least 30 minutes before serving to enhance flavors.