Lemon Vinaigrette Pasta Salad (Printer-friendly)

Zesty lemon and fresh veggies combine in a bright pasta dish perfect for warm days.

# What You’ll Need:

→ Pasta

01 - 9 oz short pasta such as fusilli, penne, or farfalle

→ Vegetables

02 - 1 medium cucumber, diced
03 - 1.5 cups cherry tomatoes, halved
04 - 2 spring onions, thinly sliced
05 - 2 tablespoons fresh parsley, chopped

→ Lemon Vinaigrette

06 - 1 large lemon, zested and juiced
07 - 3 tablespoons extra virgin olive oil
08 - 1 teaspoon Dijon mustard
09 - 1 small garlic clove, finely minced
10 - 0.5 teaspoon honey, optional
11 - 0.5 teaspoon sea salt
12 - 0.25 teaspoon freshly ground black pepper

→ Optional Additions

13 - 0.5 cup feta cheese, crumbled
14 - 2 tablespoons toasted pine nuts

# Directions:

01 - Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package instructions. Drain in a colander and rinse under cool water to stop the cooking process. Transfer to a large mixing bowl.
02 - In the mixing bowl containing the pasta, whisk together lemon juice, lemon zest, olive oil, Dijon mustard, minced garlic, honey if using, sea salt, and black pepper until the mixture emulsifies.
03 - Gently toss the cooked pasta to thoroughly coat it with the lemon vinaigrette, ensuring every piece is evenly covered.
04 - Add the diced cucumber, halved cherry tomatoes, sliced spring onions, and chopped parsley to the dressed pasta. Toss all ingredients together until evenly distributed.
05 - Fold in the crumbled feta cheese and toasted pine nuts if using. Taste the salad and adjust seasonings as needed.
06 - Refrigerate the pasta salad for at least 15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It comes together in under 30 minutes and actually tastes better the longer it sits, so you can prep it ahead without stress.
  • The lemon vinaigrette is so vibrant that it makes you feel like you're eating something fancy, even though it's just whisked together in one bowl.
  • It's endlessly flexible—add feta or leave it out, toss in chickpeas if you want protein, and it still feels like the same beloved dish.
02 -
  • Don't skip rinsing the cooked pasta under cool water—it stops the cooking and removes the starchy coating that would make the salad gluey.
  • Whisk the vinaigrette components together before adding the pasta; this ensures they actually emulsify rather than staying separated and watery.
  • Add the delicate vegetables like cucumber and tomatoes after the pasta has absorbed some dressing, not before, or they'll release their water and dilute everything.
03 -
  • Toast your pine nuts in a dry skillet for just two to three minutes if using them—they taste exponentially better than raw, and the slight bitterness balances the brightness of the lemon.
  • If your lemon isn't very juicy, warm it gently in the microwave for 15 seconds before cutting and squeezing; warm citrus releases more juice.
  • Always taste the vinaigrette on its own before adding the pasta—this way you can adjust the seasoning while it's just the dressing, not mixed into everything.
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