Spicy Garlic and Tomato Penne Salad

My Spicy Garlic and Tomato Penne Salad has completely stolen my heart with its incredible combination of flavors!

You’ll find yourself coming back for seconds with every bite of perfectly seasoned pasta, fragrant garlic, juicy tomatoes, and that wonderful spicy warmth that brings everything together beautifully.

Why This Dish Is a Standout for Picnics or Light Dinners

I adore how this recipe brings together the perfect balance of zesty garlic, sweet cherry tomatoes, and just the right amount of heat.

You can make it ahead for stress-free entertaining, and it actually tastes better the next day!

My family loves that they can adjust the spice level, and I love that it’s filling enough for dinner yet fresh enough for lunch.

This Spicy Garlic & Tomato Penne Salad always brings a smile to my face—just like my Greek Orzo Salad and Honey Mustard Chicken Salad.

Ingredients You Need for Spicy Garlic and Tomato Penne Salad

For the Pasta Salad:

• 1 pound penne pasta (I prefer whole wheat for extra fiber)
• 2 cups cherry tomatoes, halved
• 6 cloves garlic, minced
• 1/2 cup red onion, finely diced
• 1 cup fresh mozzarella balls, halved
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup sun-dried tomatoes, chopped (adds incredible depth!)

For the Spicy Dressing:

• 1/2 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon lemon juice, freshly squeezed
• 1-2 teaspoons red pepper flakes (adjust to your heat preference)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon honey (balances the acidity beautifully)

Quality Tips: I always use the best olive oil you can afford, it makes a huge difference in flavor.

Fresh mozzarella from the deli counter beats pre-packaged every time, and if your cherry tomatoes aren’t perfectly ripe, roasting them for 10 minutes brings out their sweetness.

How to Make Spicy Garlic and Tomato Penne Salad

Step 1: Cook the Pasta Bring a large pot of salted water to boil. Cook penne according to package directions until al dente. I always taste-test a piece—you want it tender but still with a slight bite since it will continue to absorb flavors as it sits.

Step 2: Prepare the Vegetables While your pasta cooks, halve the cherry tomatoes and place them in a large mixing bowl. Finely dice the red onion and mince the garlic. Pro tip: I like to let the minced garlic sit for 5 minutes to develop its flavor before adding it to the dressing.

Step 3: Make the Spicy Dressing In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, red pepper flakes, oregano, salt, pepper, and honey. Taste and adjust seasonings—I sometimes add an extra pinch of salt to brighten all the flavors.

Step 4: Combine Everything Drain the pasta and rinse briefly with cold water to stop the cooking process. Add the warm pasta to the bowl with tomatoes. Pour the dressing over the pasta and toss well—the warm pasta absorbs the flavors better than cold pasta.

Step 5: Add Final Touches Fold in the diced red onion, halved mozzarella balls, chopped basil, and sun-dried tomatoes. Mix gently to avoid breaking the mozzarella. Taste and adjust seasonings if needed.

Step 6: Chill and Serve Cover and refrigerate for at least 2 hours, but I prefer overnight. The flavors meld together beautifully, and the pasta absorbs the garlicky dressing. Give it a gentle stir before serving.

How I Make My Spicy Garlic and Tomato Penne Salad Taste Amazing

My biggest secret is adding the dressing to warm pasta—it absorbs so much more flavor this way!

Don’t overdress initially; you might need to add a splash more olive oil before serving since pasta absorbs liquid as it sits.

I always make this salad a day ahead for the best flavor development. Fresh herbs added just before serving keep their bright color and fresh taste.

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How do I adjust the spice level?

Start with 1/2 teaspoon of red pepper flakes if you’re sensitive to heat, or bump it up to 2 teaspoons if you love spicy food like my family does.

You can always add more later, but you can’t take it out!

What pasta shapes work best besides penne?

I’ve made this successfully with rotini, farfalle, and rigatoni. The key is choosing a shape that holds onto the dressing well.

Avoid long pasta like spaghetti—it gets messy in salad form.

Can I add protein to make it a complete meal?

Definitely! Grilled chicken, salami, pepperoni, or chickpeas all work wonderfully. I often add leftover rotisserie chicken when I want to make it more substantial.

How long does this salad keep in the refrigerator?

It stays fresh for up to 4 days in the fridge.

Just give it a good stir and taste before serving—you might need to add a drizzle of fresh olive oil to refresh it.

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What to Serve With Spicy Garlic and Tomato Penne Salad

I serve this spicy pasta salad at summer barbecues, potluck dinners, and as a light lunch throughout the week.

It’s perfect alongside grilled meats or as a vegetarian main dish with crusty bread. My family loves it for picnics since it doesn’t require heating, and the flavors actually improve at room temperature.

I often pack individual portions for work lunches—it’s so much more satisfying than regular desk salads.