Lemon Pasta Salad (Printable Version)
Bright pasta with zesty lemon, crisp vegetables, and tangy dressing—ideal for warm weather meals.
# What You'll Need:
→ Pasta
01 - 9 oz short pasta (fusilli, penne, or farfalle)
→ Vegetables & Herbs
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 small red onion, finely chopped
05 - 1/4 cup fresh parsley, chopped
06 - 1/4 cup fresh basil, chopped
→ Cheese (optional)
07 - 1/2 cup feta cheese, crumbled
→ Lemon Dressing
08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon lemon zest
11 - 1 garlic clove, minced
12 - 1 teaspoon Dijon mustard
13 - 1/2 teaspoon honey or maple syrup
14 - Salt and black pepper, to taste
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Drain thoroughly in a colander and rinse under cold running water to stop cooking and cool the pasta.
02 - Combine olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, salt, and pepper in a small bowl or jar. Whisk vigorously until fully emulsified and smooth.
03 - Transfer cooled pasta to a large mixing bowl. Add halved cherry tomatoes, diced cucumber, chopped red onion, fresh parsley, and basil. Toss gently to distribute evenly.
04 - Pour the lemon dressing over the pasta mixture. Using a large spoon or hands, toss carefully until all ingredients are lightly coated with the vinaigrette.
05 - Sprinkle crumbled feta cheese over the top. Gently fold to incorporate without breaking down the cheese. Adjust seasoning with additional salt and pepper if desired.
06 - Serve immediately at room temperature, or refrigerate for at least 1 hour to allow flavors to develop. For optimal freshness, add herbs and cheese just before serving if making ahead.
# Expert Insights:
01 -
- The lemon dressing cuts through rich barbecue food like a breath of fresh air
- You can prep everything ahead and actually relax before guests arrive
02 -
- Overcooked pasta will turn this into mush, so pull it two minutes early
- The dressing needs that tiny bit of honey to balance the lemon's acidity
03 -
- Salt your pasta water generously since the noodles won't absorb flavor from the dressing later
- Room temperature vegetables integrate better than cold ones straight from the fridge