Penne Pasta Salad with Tomatoes, Cucumbers, and Olives

Penne Pasta Salad with Tomatoes, Cucumbers, and Olives

from barefeetinthekitchen.com
Main Course
15 min
8 servings
277 kcal / serving

Ingredients

  • 8 ouncesmini penne pasta or regular penne pasta
  • 4 cupsgrape or cherry tomatoes, halved ((red or yellow is fine))
  • ½ cupolive oil
  • ¼ cupred wine vinegar
  • 3 clovesgarlic, minced
  • 1 teaspoonkosher salt, adjust to taste
  • 1 teaspoonfresh black pepper, adjust to taste
  • 2 cupscucumbers, chopped small
  • 6 ouncecan whole black olives, drained and halved
  • ¼ cupred onion, sliced very thin and chopped small
  • 10 largefresh basil leaves, sliced very thin, about 2 tablespoons
  • 2 tablespoonsfresh italian parsley, chopped small

Directions

  1. 1

    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.

  2. 2

    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. 

  3. 3

    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.

  4. 4

    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!