This penne salad combines roasted red peppers, two kinds of olives, cherry tomatoes, toasted pine nuts, and crumbled feta in a lemon-oregano vinaigrette. It comes together in 35 minutes and holds up well, which makes it genuinely useful for packed lunches, potlucks, or a quick weeknight side. Most of the ingredients are pantry staples or easy swaps, so you can usually pull it off without a special grocery run.
What makes this version work
Two things separate this from a forgettable pasta salad. First, the pasta gets dressed while itโs still warm. Warm penne is porous โ it pulls the vinaigrette in rather than just wearing it on the surface, so the flavor goes all the way through, not just around the outside. Second, using both Kalamata and Castelvetrano olives is a real choice, not a flourish: Kalamatas bring salt and sharpness, Castelveltrano olives are mild and buttery, and together they keep the salad from tipping too salty or too bland. If you can only find one kind, use Kalamata and cut the quantity slightly โ but the two-olive combination is worth seeking out.
Make-ahead notes
This salad keeps well, but thereโs a right way to store it. If youโre making it more than two hours ahead, hold back the pine nuts, fresh basil, and feta โ add those just before serving so the nuts stay crunchy and the herbs donโt turn dark and limp. The dressed pasta, peppers, olives, tomatoes, onion, and parsley can sit in the fridge for up to three days in an airtight container. The pasta will absorb more dressing as it sits, so stir in a small splash of olive oil or a squeeze of lemon when you pull it out, and taste for salt again before serving. Serve it cold straight from the fridge or let it come to room temperature for about 20 minutes โ both work fine.
What can go wrong
- Pasta clumps on the baking sheet. If you skip tossing the drained pasta with a little olive oil before spreading it out, it sticks together in a solid mass. Drizzle on just a teaspoon of oil right after draining and toss quickly โ this also helps the vinaigrette coat evenly later.
- The dressing tastes flat. Red wine vinegar and lemon juice both dull when they sit. If the finished salad tastes muted, it almost always needs more acid and salt, not more oil. Add lemon juice in small amounts and taste as you go.
- The red onion overwhelms everything. Raw red onion can be sharp enough to dominate the whole bowl. A 10-minute soak in cold water before slicing tames the bite without losing the crunch โ especially useful if your onion is a strong one.
- Pine nuts go soft. They lose their crunch fast once they hit the dressing. Toast them, let them cool completely on the plate, and donโt add them until youโre ready to eat โ dress it at the table if you want them to stay crisp.
- Jarred peppers make the salad watery. Drain them well, then pat them dry with a paper towel before slicing. Skipping this step dilutes the vinaigrette and can make the bottom of the bowl pool with liquid.
Roasted Red Pepper & Olive Penne Salad
Equipment
- Large pot
- Colander
- Rimmed baking sheet
- Oven
- Large mixing bowl
- Small bowl or measuring jug
- Whisk
- Chef's Knife
- Cutting board
- Measuring cups and spoons
- Tongs or pasta spoon
Ingredients
- 1 tbsp kosher salt for pasta water
- ยผ cup pine nuts for toasting and garnish
- 12 oz dry penne pasta bronze-cut if possible
- ยผ cup extra-virgin olive oil fruity
- 2 tbsp red wine vinegar
- 2 tbsp fresh lemon juice from about 1/2 lemon
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic finely grated
- 1 tsp dried oregano lightly crushed
- ยฝ tsp smoked paprika
- ยผ tsp crushed red pepper flakes optional heat
- ยฝ tsp kosher salt for vinaigrette, plus more to taste
- ยผ tsp black pepper freshly ground
- 1 cup roasted red peppers jarred, drained and sliced into strips
- ยพ cup Kalamata olives pitted and halved
- ยผ cup Castelvetrano olives pitted and sliced
- 1 cup cherry tomatoes halved
- โ cup red onion very thinly sliced
- ยผ cup flat-leaf parsley chopped
- ยผ cup fresh basil cut into thin ribbons (chiffonade)
- 2 oz feta cheese crumbled
Instructions
- Bring water to a boil. Fill a large pot with water and bring to a rolling boil over high heat. Stir in 1 tbsp kosher salt to season the pasta water generously.
- Toast the pine nuts. Preheat the oven to 350ยฐF / 175ยฐC. Scatter 1/4 cup pine nuts on a rimmed baking sheet and toast 6โ8 minutes, shaking once, until fragrant and golden. Transfer to a plate to cool so they stay crisp.
- Cook the penne. Add 12 oz penne to the boiling water and cook 9โ10 minutes, or until just al dente. Reserve 1/4 cup pasta cooking water, then drain. Spread the pasta on a baking sheet to steam-dry 2โ3 minutes.
- Whisk the vinaigrette. In a small bowl, combine 2 tbsp red wine vinegar, 2 tbsp lemon juice, 1 tsp Dijon, 1 tsp honey, 1 small grated garlic clove, 1 tsp dried oregano, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until emulsified, 30โ45 seconds.
- Dress the warm pasta. Transfer the warm penne to a large mixing bowl. Add 2โ3 tablespoons vinaigrette plus a splash of the reserved cooking water and toss until the pasta is glossy. Let stand 2 minutes to absorb.
- Fold in the vegetables and olives. Add roasted red peppers, Kalamata and Castelvetrano olives, cherry tomatoes, red onion, parsley, and basil. Pour over most of the remaining vinaigrette and toss gently until evenly coated.
- Finish and season. Fold in half the feta and half the toasted pine nuts. Taste and adjust with more vinaigrette, a pinch of salt, or a squeeze of lemon as needed.
- Serve. Transfer to a platter and garnish with the remaining feta and pine nuts. Serve slightly warm or at room temperature. (Optional: Chill 15โ30 minutes for a picnic-friendly, more melded flavor.)
Notes
Chefโs Tips
- Dress the pasta while itโs still warm so it absorbs flavor instead of letting the dressing slide off.
- Reserve pasta waterโits starch helps the vinaigrette cling and stay silky.
- Use a mix of olives for depth: briny Kalamatas and buttery Castelvetranos keep the balance just right.
- Make-ahead: Toss everything except the herbs and half the feta; add those just before serving to keep colors bright and textures fresh.
- Dietary swaps: Use gluten-free penne to make it GF; for vegan, skip the feta and add 1 tbsp capers for extra brine.
Nutrition
FAQ
Can I use a different pasta shape if I donโt have penne?
Yes โ any short, ridged pasta works well here. Rotini, rigatoni, and fusilli all grip the vinaigrette in a similar way; avoid smooth shapes like ziti or elbow macaroni, which tend to let the dressing slide off.
What can I use instead of pine nuts?
Toasted slivered almonds or roughly chopped walnuts are the most practical substitutes โ both are usually cheaper and easier to find. Toast whichever you use the same way: 6โ8 minutes at 350ยฐF, watching closely, since all nuts can go from golden to burnt quickly.
Can I leave out the feta or swap it for something else?
You can leave it out entirely and the salad still works โ the olives carry enough salt. If you want a similar creamy, tangy element, a few tablespoons of rinsed and drained white beans add body without changing the flavor profile much.
I donโt have both red wine vinegar and lemon juice โ can I use just one?
Yes, use whichever you have and make up the full 4 tablespoons of acid with it. The flavor will shift slightly โ all lemon juice gives a brighter, fresher taste; all red wine vinegar is a little sharper and more savory โ but either works fine in this dressing.