Ingredients

The following ingredients have 9 Servings
  • 8 ounces mini penne pasta or regular penne pasta
  • 4 cups grape or cherry tomatoes, halved ((red or yellow is fine))
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, adjust to taste
  • 1 teaspoon fresh black pepper, adjust to taste
  • 2 cups cucumbers, chopped small
  • 6 ounce can whole black olives, drained and halved
  • 1/4 cup red onion, sliced very thin and chopped small
  • 10 large fresh basil leaves, sliced very thin, about 2 tablespoons
  • 2 tablespoons fresh Italian parsley, chopped small

Instruction

  • Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
  • While the pasta is cooking, combine the tomatoes, oil, vinegar, garlic, salt, and pepper in a medium-size bowl. Stir and let sit while assembling the rest of the salad. 
  • In a large mixing bowl, combine the cucumbers, olives, red onion, and cooked pasta. Add the tomatoes and all of the juices from the bowl. Stir to coat everything in the dressing.
  • Sprinkle with basil and parsley and toss again. Taste the salad and add more salt and pepper as needed. Serve or refrigerate until ready to eat. Enjoy!