Lemon Pasta Salad (Printer View)

Bright lemon pasta mixed with crisp veggies and a tangy dressing, ideal for warm weather dining.

# What you'll need:

→ Pasta

01 - 9 oz short pasta (fusilli, penne, or farfalle)
02 - 1 tsp 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 feta cheese, crumbled
09 - 1/4 cup fresh parsley, chopped
10 - 2 tbsp fresh basil, chopped

→ Lemon Dressing

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

# Method:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and rinse under cold water to cool.
02 - While pasta cooks, halve cherry tomatoes, dice cucumber and yellow bell pepper, finely chop red onion, slice olives if using, and chop parsley and basil.
03 - In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, olives, 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, sea salt, and black pepper until emulsified.
05 - Pour dressing over the salad and toss gently to evenly coat. Adjust seasoning as needed. Chill for at least 30 minutes before serving for optimal flavor.

# Expert Advice:

01 -
  • It tastes better the longer it sits, which means you can make it hours ahead and actually enjoy your gathering instead of cooking during it.
  • The lemon dressing is so bright and balanced that it makes simple vegetables taste like you planned something special.
  • Everything comes together in under 30 minutes, yet it feels like more effort than it was.
02 -
  • Fresh herbs turn dark and bitter if you add them too early—wait until just before serving, or add half now and half at the last minute so you have bright green flecks in each bowl.
  • The pasta will absorb the dressing as it sits, which is why it tastes better hours later but also why you might need to add a splash more olive oil or lemon juice if you're making it the day before.
  • Don't skip the lemon zest—it's what makes this taste like summer, not just like pasta with vegetables.
03 -
  • Make the dressing in a jar and shake it vigorously—the more agitation, the better it emulsifies, and you'll have a thicker, silkier coating on every piece of pasta.
  • If you have time, let the feta sit in some of the lemon dressing for a few minutes before you mix everything together; it softens the edges and makes it taste less sharp.
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