Easy Italian Lemon Oregano Penne Pasta Salad Recipe
This zesty Italian penne pasta salad is tossed in a lemon-oregano dressing with cherry tomatoes and crisp cucumber. A light, refreshing, and totally vegan side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Side Dish, Salad
- Method: Boil, Toss
- Cuisine: Italian
- Diet: Vegan
Ingredients
Main Ingredients:
8 oz penne pasta (or penne rigate)
1 cup cherry tomatoes, halved
1/2 cup mini cucumber, sliced
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 black pepper, to taste
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil.
Cook penne according to package directions until al dente.
Drain and rinse with cold water to stop the cooking process. Let cool for 30 minutes.
Prepare the Vegetables
While pasta is cooling, halve the cherry tomatoes and slice the mini cucumber.
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, lemon zest, and chopped fresh oregano.
Season with salt and pepper to taste.
Assemble the Salad
In a large bowl, combine the cooled pasta, cherry tomatoes, and cucumber.
Pour the dressing over the salad and toss to coat evenly.
Chill and Serve
Refrigerate for at least 30 minutes before serving for best flavor.
Serve chilled or at room temperature.
Notes
Use fresh oregano for best flavor—dried oregano doesn’t have the same vibrant taste.
If the salad dries out in the fridge, add a bit more olive oil or lemon juice before serving.
