Lemon Pasta Salad (Print View)

A bright pasta dish with lemon, fresh veggies, feta, and herbs, perfect for light summer meals.

# Components:

→ Pasta

01 - 9 ounces short pasta (fusilli, penne, or farfalle)
02 - 1 teaspoon salt (for pasta water)

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/2 cup yellow bell pepper, diced
07 - 1/4 cup kalamata olives, sliced (optional)

→ Cheese & Herbs

08 - 1/2 cup crumbled feta cheese
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh basil, chopped

→ Lemon Dressing

11 - 1/4 cup extra-virgin olive oil
12 - Zest of 1 lemon
13 - 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
14 - 1 teaspoon Dijon mustard
15 - 1 clove garlic, minced
16 - 1/2 teaspoon honey or maple syrup
17 - 1/2 teaspoon sea salt
18 - 1/4 teaspoon black pepper

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
02 - While pasta is cooking, halve cherry tomatoes, dice cucumber and yellow bell pepper, finely chop red onion, slice olives if using, and chop fresh parsley and basil.
03 - In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, olives (if included), feta cheese, parsley, and basil.
04 - In a small bowl or jar, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until well emulsified.
05 - Pour the lemon dressing over the pasta mixture. Toss gently to ensure even coating of all ingredients.
06 - Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in under 30 minutes but tastes like you fussed over it all afternoon.
  • The lemon dressing is so punchy and fresh that it makes even the simplest vegetables feel like something special.
  • It actually gets better after sitting in the fridge, making it perfect for meal prep or bringing to a picnic where you want one less thing to worry about.
02 -
  • If you dress the salad too far ahead, the lemon juice will start to soften the pasta, so save the dressing and toss it in within a few hours of serving.
  • Taste the dressing before it goes on the salad because you might want more lemon or salt, and it's easier to adjust in a bowl than after everything's mixed.
03 -
  • The secret to a perfect lemon dressing is whisking it until it looks slightly thicker and the oil and lemon juice stop fighting each other.
  • Save the pasta water before you drain it, because a splash of that starchy water can help bring a separated dressing back together if needed.
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