Ingredients:

  • 1 pound (450g) penne pasta (or other medium-short pasta like rotini or fusilli)
  • 2 tablespoons olive oil (for tossing after rinsing)
  • 1 teaspoon salt (for pasta water)
  • 1 pint (2 cups) cherry or grape tomatoes, halved
  • 1 medium cucumber, peeled, seeded, and diced
  • 1/2 red onion, thinly sliced or finely diced
  • 1/2 cup pitted Kalamata olives, halved
  • 1/2 cup pitted green olives, halved
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh basil, chopped
  • 4 ounces (113g) mini mozzarella balls (bocconcini or pearls), drained
  • 1/2 cup crumbled feta cheese (Optional)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for a kick)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook penne pasta according to package directions in salted water until al dente. Drain thoroughly, then rinse immediately under cold water to stop cooking and remove excess starch. Toss the rinsed pasta with 2 tablespoons of olive oil to prevent sticking and set aside to cool slightly.
  2. While the pasta cooks and cools, prepare the vegetables. Halve the cherry or grape tomatoes, peel and dice the cucumber, thinly slice or finely dice the red onion, and halve both Kalamata and green olives. Chop the fresh parsley and basil. Drain the mini mozzarella balls and crumble feta cheese if you are including the optional ingredient.
  3. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Season the dressing generously with salt and freshly ground black pepper to taste.
  4. In a large mixing bowl, combine the slightly cooled pasta, tomatoes, cucumber, red onion, Kalamata olives, green olives, fresh parsley, fresh basil, mini mozzarella balls, and feta cheese (if using). Pour the prepared dressing over the salad and toss gently to ensure all ingredients are evenly coated.
  5. For the best flavor and texture, cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld and the pasta to fully absorb the dressing. Stir again before serving.