Make-Ahead Penne Pasta Salad (No Mayo, 25 Minutes)

This penne pasta salad is the one I keep in the fridge for busy weeks. It’s bright, tangy, and full of crisp vegetables, and because there’s no mayo, it stays fresh for days.

It comes together in about 25 minutes, and the flavors only get better as it sits. Perfect for lunches, potlucks, or a quick side with grilled chicken.

Why This Penne Pasta Salad Stays in the Rotation

I love that it never gets soggy. A lemon-herb vinaigrette coats the pasta lightly, so every bite tastes fresh even on day three.

It’s the kind of recipe you can tweak endlessly. Swap in whatever veggies you have, add salami or chickpeas, and it still works.

Ingredients

• 1 lb penne pasta: or any short shape like fusilli or rotini
• 1 English cucumber, diced: about 2 cups, no need to peel if it’s thin-skinned
• 1 pint cherry tomatoes, halved: look for ripe, sweet ones
• ½ small red onion, thinly sliced: rinse under cold water if you want a milder bite
• 4 oz feta cheese, crumbled: use the block kind for the best texture
• ¼ cup chopped fresh parsley: flat-leaf or curly both work
• ⅓ cup extra-virgin olive oil: good quality makes a difference here
• 3 tbsp fresh lemon juice: plus more to taste
• 1 tbsp red vinegar: adds a little sharpness
• 1 clove garlic, minced: use a microplane or press it
• 1 tsp dried oregano: rub it between your fingers to release the oils
• Salt and black pepper: for the pasta water and the dressing

Variations and Substitutions

• Protein: Stir in 1 cup cooked chickpeas, shredded rotisserie chicken, or cubed salami to make it a main.
• Cheese: Swap the feta for fresh mozzarella pearls, crumbled goat cheese, or shaved Parmesan.
• Herbs: Basil, dill, or mint all work beautifully in place of or alongside the parsley.
• Dairy-free: Omit the feta or use a dairy-free alternative; the salad still has plenty of flavor.
• Extra veggies: Thinly sliced bell pepper, quartered artichoke hearts, or halved kalamata olives add more texture.

Lemon Salmon Pasta is the main dish we love pairing with this salad.

How to Make Penne Pasta Salad

Step 1: Cook the Penne

Bring a large pot of generously salted water to a boil, then add the 1 lb penne. Cook until al dente, about 8 minutes, or one minute shy of the package time. Drain the pasta, rinse it under cold water, and let it cool completely.

You want the pasta totally cold before it meets the vegetables. If any warmth lingers, the cucumbers and tomatoes will soften and the dressing will lose its punch.

Step 2: Dice the Vegetables

While the pasta cools, prep the cucumber, tomatoes, and red onion. Dice the cucumber into small, even pieces, halve the cherry tomatoes, and slice the onion as thin as you can. Toss them all together in a large mixing bowl.

Aim for pieces roughly the same size as the penne. That way every forkful grabs a bit of everything and no single ingredient gets lost.

Step 3: Whisk the Dressing

In a small bowl or a jar with a lid, combine the ⅓ cup olive oil, 3 tbsp lemon juice, 1 tbsp red vinegar, the minced garlic, 1 tsp dried oregano, and a good pinch of salt and pepper. Whisk or shake until the dressing looks cloudy and well blended.

Give it a taste right now. It should be bright and a little intense, because the pasta will calm it down once everything is tossed together.

Step 4: Toss Everything Together

Add the cooled pasta to the bowl of vegetables. Pour the dressing over the top and toss gently but thoroughly until every piece of penne glistens. Fold in the 4 oz crumbled feta and the ¼ cup chopped parsley.

You can dig in right away, but the salad gets even better after a 30-minute rest in the fridge. Stir it once more before serving so the dressing redistributes.

A Few Tips Before You Start

• Salt the pasta water like the sea. It’s your only chance to season the pasta itself, and bland pasta drags down the whole salad.
• Chop the vegetables while the water heats and the pasta cooks. It shaves minutes off the total time.
• If you prefer a creamy dressing, stir a spoonful of Greek yogurt or sour cream into the finished vinaigrette.
• Hold off on the feta if you plan to store the salad for longer than a day or two. It can turn a little grainy, so add it just before serving when meal prepping.

Scale it up for a crowd:

Storing Leftovers

• Refrigerate: Store in an airtight container for up to 4 days. The pasta may soak up some dressing over time; stir in a tiny splash of olive oil or lemon juice to wake it back up.
• Serve Cold: This salad is meant to be eaten cold or at cool room temperature. No reheating needed.

What Goes Well With This Pasta Salad

Grilled lemon chicken or simple pan-seared salmon pair beautifully because the bright dressing cuts through the richness of the meat. For a vegetarian meal, serve it alongside grilled zucchini, eggplant, and crusty bread.

Frequently Asked Questions

Can I use a different pasta shape?

Yes, any short shape like fusilli, rotini, or farfalle works. Avoid long noodles because they are harder to eat in a cold salad.

Can I make this gluten-free?

Absolutely. Swap in your favorite gluten-free penne and cook it according to the package directions, then cool as usual.

How far ahead can I make it?

You can make the salad up to 24 hours in advance. The dressing and vegetables hold well, but wait to add the feta until you are ready to serve.

Can I add protein to make it a main dish?

Yes, stir in cooked chickpeas, grilled chicken, or cubed salami right before serving. It turns the side into a full meal.

Penne Pasta Salad Recipe

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 lb penne pasta
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• ½ small red onion, thinly sliced
• 4 oz feta cheese, crumbled
• ¼ cup chopped fresh parsley
• ⅓ cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and black pepper

Method

 

1. Cook penne in salted boiling water until al dente, about 8 minutes. Drain, rinse with cold water, and cool completely.
2. Dice cucumber, halve tomatoes, and slice red onion. Place in a large bowl.
3. Whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
4. Add cooled pasta to vegetables, pour over dressing, and toss. Fold in feta and parsley. Serve or chill.

Notes

For the best flavor, let the salad rest in the fridge for 30 minutes before serving. If making ahead, wait to add the feta until you’re ready to eat.