Penne Pasta Salad Recipe

Cook pasta

Bring 4 quarts (approx. 4 L) of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz dry penne and cook until just al dente according to package instructions (usually 9–11 minutes). Reserve 3/4 cup of the pasta cooking water, then drain the pasta in a colander and immediately transfer it to a large mixing bowl to stop further cooking.

Make dressing

In a small bowl whisk together 3 tablespoons basil pesto, 1 tablespoon extra-virgin olive oil, 1 teaspoon fresh lemon juice, and 1 teaspoon freshly ground black pepper. If the dressing is very thick, whisk in 2–4 tablespoons of the reserved pasta cooking water until it reaches a smooth, coatable consistency.

Pour the dressing over the hot drained pasta and toss well to coat. The warm pasta will absorb flavors and help the pesto distribute evenly. Taste and add up to 1 additional tablespoon kosher salt (or to taste) if needed; adjust pepper as desired.

While the pasta cooks, halve 2 cups cherry tomatoes and very thinly slice 1 cup basil leaves (or tear larger leaves). If using, thinly slice 1/4 cup red onion and rinse briefly in cold water to lessen bite, then drain well.

Fold the halved cherry tomatoes, basil, and optional red onion into the dressed pasta. Toss gently to distribute without crushing the tomatoes.

Add 3/4 cup shaved Pecorino Romano to the salad and toss briefly so some cheese melts into the warm pasta while some remains as shavings.

If using, sprinkle 2 tablespoons toasted pine nuts or toasted sliced almonds over the top. Taste and adjust seasoning (salt, pepper, or a squeeze of lemon) as desired.

Serve warm, at room temperature, or chilled. For best flavor, let the salad rest 10–15 minutes so flavors meld before serving.