Website-Style Rainbow Pasta Salad

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A colorful pasta salad with a tangy vinaigrette, featuring a rainbow of vegetables for a fun and healthy meal. This Italian-inspired salad recipe, ready in about 30 minutes, pairs penne pasta, cherry tomatoes, red bell pepper 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

• 8 oz penne pasta
• 1/2 cup cherry tomatoes
• 1/2 cup red bell pepper
• 1/2 cup yellow bell pepper
• 1/2 cup cucumber
• 1/4 cup red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Cook 8 oz penne pasta in a large pot of salted boiling water until al dente, then drain and rinse under cold water until cool to the touch.
2. Step 2: In a small bowl, whisk 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified and slightly thickened.
3. Step 3: Add the drained pasta, 1/2 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, 1/2 cup diced yellow bell pepper, 1/2 cup diced cucumber, and 1/4 cup finely chopped red onion to the bowl. Toss gently until all ingredients are evenly coated and the dressing clings to every piece.