Peppy Pasta Picnic Salad
Bursting with vibrant flavors and fresh ingredients, Peppy Pasta Picnic Salad is the ultimate crowd-pleaser for your next outdoor gathering or quick weekday lunch. This easy-to-make recipe features tender penne pasta tossed with juicy cherry tomatoes, crisp cucumber, sweet red bell pepper, and briny black olives, all harmonized by a tangy homemade vinaigrette of olive oil, red wine vinegar, Dijon mustard, and a hint of honey. Topped with creamy crumbled feta cheese and fresh parsley, this colorful dish is a perfect balance of textures and Mediterranean-inspired flavors. Ready in just 30 minutes and served chilled, it's a refreshing, make-ahead pasta salad that’s ideal for summer picnics, potlucks, or meal prep.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 g Penne pasta
- 200 g Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 100 g Black olives
- 100 g Feta cheese
- 2 tbsp Fresh parsley
- 4 tbsp Olive oil
- 2 tbsp Red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp Honey
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Cook the penne pasta in a large pot of salted boiling water according to package instructions, typically about 10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and slice the black olives. Crumble the feta cheese and finely chop the fresh parsley.
In a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red bell pepper, and black olives.
Pour the dressing over the pasta and vegetables, and toss well to coat everything evenly.
Add the crumbled feta cheese and parsley, and gently toss to combine, keeping the feta slightly intact for texture.
Taste the salad and adjust the seasoning if needed with additional salt or pepper.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve cold or at room temperature, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3197 mg | 139% | |
| Total Carbohydrate | 221.6 g | 81% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 18.6 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 660 mg | 51% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1685 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
