In a large pot, bring salted water to a rolling boil over medium-high heat. Add penne pasta and cook for 10-12 minutes until al dente, stirring occasionally. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process and cool it down.

While the pasta cools, grab a cutting board and knife to prepare your vegetables. Halve the cherry tomatoes, dice the cucumber and bell peppers, and thinly slice the red onion.

In a small mixing bowl, whisk together about 1/4 cup of olive oil and 2 tablespoons of balsamic vinegar until well combined. Season the dressing with salt and pepper to taste.

In a large mixing bowl, toss the cooled penne pasta with the chopped vegetables and a handful of fresh basil leaves. Drizzle the prepared dressing over the mixture and gently stir until everything is evenly coated.

Cover the bowl tightly with plastic wrap or a lid and refrigerate the salad for at least 30 minutes.

When ready to serve, give the salad a gentle stir and taste for seasoning. Garnish with additional basil leaves if desired.