Lemon Pasta Salad (Print Version)

A refreshing medley of lemon, pasta, and fresh vegetables, dressed with herbs for a lively, tangy flavor.

# Components:

→ 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool.
02 - While the pasta cooks, halve cherry tomatoes, dice cucumber and bell pepper, finely chop red onion, slice olives if using, and chop parsley and basil.
03 - In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, olives, crumbled feta, 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 the dressing over the pasta mixture and gently toss to evenly coat all ingredients.
06 - Taste and adjust seasonings if necessary. Refrigerate for at least 30 minutes before serving to enhance flavors.

# Expert Advice:

01 -
  • It comes together faster than you'd think, leaving you time to actually enjoy your guests instead of sweating in the kitchen.
  • The lemon juice stays bright and punchy even after sitting in the fridge, which is the opposite of most salads that fade by the time you serve them.
  • Everyone eats it, from kids who pick out the olives to aunts who ask if there's enough acid in the dressing.
02 -
  • The dressing will taste a little sharp on its own, but trust it—once it coats the pasta and sits with the vegetables, it mellows into something sophisticated.
  • If you make this more than an hour ahead, taste it again before serving and add a squeeze of fresh lemon juice; sometimes the pasta absorbs the acidity and needs a gentle reminder.
03 -
  • Make the dressing in a jar with a tight lid and shake it vigorously—you'll get a better emulsion than whisking, and you can taste as you adjust.
  • If your lemon is thick-skinned and hard, roll it on the counter with the heel of your hand before zesting; the juices are easier to release and you get more yield.
Return