Quick Penne Pasta Salad With Balsamic Vinaigrette Recipe

Cooking Directions

• STEP 1.Cook the penne pasta according to package instructions until al dente.
• STEP 2.In a large bowl, combine the cooked pasta, cherry tomatoes, cucumbers, bell peppers, and red onion.
• STEP 3.In a separate small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
• STEP 4.Pour the vinaigrette over the pasta and vegetables, and toss until well coated.
• STEP 5.Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 6.Serve chilled and garnish with fresh basil leaves, if desired.

Cooking Tips

• To prevent the pasta from sticking together, rinse it under cold water after cooking and drain well.
• Feel free to add other vegetables or ingredients like olives, feta cheese, or grilled chicken for extra flavor and protein.
• Adjust the amount of honey and vinegar in the vinaigrette to suit your taste preferences.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• This pasta salad is great for picnics, potlucks, or as a make-ahead dish for busy weekdays.
• Serve as a side dish with grilled meats or as a light lunch on its own.