Description
A vibrant Italian pasta salad with al dente penne, crisp veggies, and a citrus vinaigrette that delivers a bright, refreshing flavor suitable for any summer gathering.
Ingredients
Scale
- 1 cup penne pasta
- 1 red bell pepper, diced
- ½ cup cherry tomatoes, halved
- ¼ cup fresh basil leaves
- ¼ cup shredded Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
- Optional: 1 cup chickpeas
Instructions
- Cook the penne in a large pot of salted boiling water until al dente, about 10 minutes. Drain and rinse under cold water to stop the cooking process.
- While the pasta cooks, prepare the vegetables: dice the red bell pepper, halve the cherry tomatoes, and roughly chop the basil.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until fully combined.
- In a large salad bowl, combine the cooled pasta, bell pepper, tomatoes, basil, and optional chickpeas.
- Pour the vinaigrette over the pasta mixture, tossing gently to coat evenly.
- Finish by sprinkling shredded Parmesan and additional salt or pepper if desired. Serve immediately or chill for a more fragrant flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: Italian