Easy Italian Lemon Oregano Penne Pasta Salad Recipe

Why You’ll Love This Recipe

I love how this pasta salad comes together in just under an hour, with only a few simple ingredients. The homemade lemon-oregano dressing adds a Mediterranean flair without overpowering the fresh vegetables. It’s light, satisfying, and incredibly easy to whip up ahead of time. Plus, it’s entirely plant-based, which makes it a crowd-pleaser for just about any dietary preference.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz penne pasta (or penne rigate)

• 1 cup cherry tomatoes

• 1/2 cup mini cucumber

For the Dressing:

• 1/3 cup extra virgin olive oil

• 1 tsp lemon juice

• 1/2 tsp lemon zest

• 1 tbsp fresh oregano, chopped

• salt and pepper to taste

Directions

1. I start by cooking the penne pasta according to the package instructions until al dente. Then I drain it and rinse it under cold water to cool it down quickly and stop the cooking process.

2. While the pasta is cooling, I halve the cherry tomatoes and slice the mini cucumbers.

3. In a small bowl or jar, I whisk together the olive oil, lemon juice, lemon zest, chopped fresh oregano, and a generous pinch of salt and pepper.

4. Once the pasta has cooled, I toss it in a large mixing bowl with the tomatoes and cucumbers.

5. I pour the dressing over the salad and gently mix until everything is well coated.

6. Then I let it sit in the fridge for about 30 minutes to allow all the flavors to meld together beautifully.

Servings and timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Cooling time: 30 minutes
Total time: 50 minutes

Variations

• I sometimes swap penne for rotini or fusilli for more texture.

• For a gluten-free version, I use gluten-free pasta without changing the rest of the recipe.

• When I want more color, I throw in some red onion slices or chopped bell peppers.

• If I’m not strictly keeping it vegan, crumbled feta or shaved parmesan adds a nice creamy touch.

• Adding cooked chickpeas or white beans makes it a more filling main dish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2–3 days. If the pasta absorbs too much of the dressing, I add a little drizzle of olive oil and a squeeze of lemon before serving again. I don’t recommend reheating this salad—it’s meant to be enjoyed cold or at room temperature.

FAQs

How long can I keep this pasta salad in the fridge?

I usually keep it for up to 3 days in an airtight container. After that, the veggies start to lose their crunch.

Can I use dried oregano instead of fresh?

I don’t recommend it. Fresh oregano gives a much brighter, more vibrant flavor that really makes the dish.

Can I make this ahead of time?

Yes, I often make it a day in advance and let it chill overnight. It tastes even better the next day.

What other veggies can I add?

I like adding chopped red onion, bell peppers, olives, or even spinach to bulk it up or switch things up.

Is this recipe good for meal prep?

Absolutely. It holds up well in the fridge and is perfect for packing into containers for lunch.

Conclusion

This Italian Lemon Oregano Penne Pasta Salad is everything I want in a simple, flavorful dish—fresh veggies, bright citrus, and aromatic herbs tossed with tender pasta. It’s quick to prepare, easy to customize, and perfect for any occasion from casual lunches to outdoor gatherings. If you’re looking for a go-to pasta salad that delivers on taste and simplicity, this one never disappoints.

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