Penne Pasta Salad with Tomatoes, Cucumbers, and Olives
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Main Course
Servings: 8-10 servings
Calories: 277kcal
Ingredients
8ouncesmini penne pasta or regular penne pasta
4cupsgrape or cherry tomatoes, halved(red or yellow is fine)
1/2cup olive oil
1/4cupred wine vinegar
3clovesgarlic, minced
1 teaspoonkosher salt, adjust to taste
1teaspoon fresh black pepper, adjust to taste
2cups cucumbers, chopped small
6ouncecan whole black olives, drained and halved
1/4 cup red onion, sliced very thin and chopped small
10largefresh basil leaves, sliced very thin, about 2 tablespoons
2tablespoonsfresh Italian parsley, chopped small
Instructions
Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
While the pasta is cooking, combine the tomatoes, oil, vinegar, garlic, salt, and pepper in a medium-size bowl. Stir and let sit while assembling the rest of the salad.
In a large mixing bowl, combine the cucumbers, olives, red onion, and cooked pasta. Add the tomatoes and all of the juices from the bowl. Stir to coat everything in the dressing.
Sprinkle with basil and parsley and toss again. Taste the salad and add more salt and pepper as needed. Serve or refrigerate until ready to eat. Enjoy!