The Roasted Red Pepper & Olive Penne Salad is a vibrant celebration of Mediterranean flavors, perfectly capturing the essence of the sun-soaked coastlines and bustling open-air markets of southern Europe. With its roots in both Italian and Greek cuisine, this dish is an evocative blend of cultures, where the humble pasta salad is elevated through the use of bold ingredients and a sophisticated vinaigrette.
Mediterranean food has long been renowned for its healthfulness, balance, and celebration of real ingredientsโideal for home cooks seeking bold flavor without excess complexity. This particular salad relies on pantry staples and fresh produce that are common throughout the region, including briny olives, sweet roasted red peppers, juicy cherry tomatoes, and fragrant herbs like parsley and basil. These are paired with penne pasta, a classic Italian shape with ridges that capture the tangy lemon-oregano vinaigrette with ease.
The inspiration behind this dish is layered: it draws on the tradition of pasta salads that are common in Italian homes and picnic baskets but adds a twist through the use of Greek flavor profiles. The vinaigrette features red wine vinegar and lemon juiceโtwo acids that bring brightness to the dressingโcomplemented by Dijon mustard, honey, and a touch of garlic. Dried oregano provides a rustic, herbal backbone, while smoked paprika lends subtle depth and warmth.
What sets this salad apart is its thoughtful treatment of each component. For instance, the pasta is dressed while still warm, allowing it to absorb the vinaigrette more fully, ensuring a deeper, more integrated flavor. The dual use of Kalamata and Castelvetrano olives is intentionalโone salty and intense, the other mild and butteryโcreating a balance that neither overpowers nor dulls the dish. Toasted pine nuts offer rich crunch, while crumbled feta gives a creamy, tangy contrast that rounds the dish beautifully.
Thereโs also practicality in its design. This salad thrives whether served warm, at room temperature, or slightly chilled, making it as perfect for a backyard lunch as it is for a grab-and-go office meal or a picnic at the park. It holds up beautifully over time, and can even be made aheadโideal for entertaining or prep-ahead meals during the week.
The Roasted Red Pepper & Olive Penne Salad exemplifies what Mediterranean cooking does best: taking simple, honest ingredients and combining them in a way that is greater than the sum of their parts. It speaks to a lifestyle and culinary philosophy rooted in quality, balance, and joy. And perhaps most importantly, itโs incredibly satisfyingโevery bite a medley of flavor and texture that feels both nourishing and indulgent.
Whether youโre new to Mediterranean cuisine or a seasoned lover of its riches, this salad delivers sunshine in every forkful.
Roasted Red Pepper & Olive Penne Salad
Equipment
- Large pot
- Colander
- Rimmed baking sheet
- Oven
- Large mixing bowl
- Small bowl or measuring jug
- Whisk
- Chefโs 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.