Lemon pasta salad mix (Print View)

Refreshing lemon-infused pasta mixed with fresh vegetables, herbs, and a tangy dressing for vibrant flavor.

# 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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. 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, mix cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, olives (optional), crumbled feta, parsley, and basil.
04 - Whisk together olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, honey, salt, and black pepper in a small bowl or jar until emulsified.
05 - Pour dressing over salad ingredients. Toss gently to ensure even coating.
06 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes to develop flavors before serving.

# Expert Insights:

01 -
  • It comes together in under 30 minutes and tastes even better the next day as flavors meld.
  • The bright lemon dressing wakes up your palate without feeling heavy, perfect for warm weather when you want something refreshing.
  • It's endlessly flexible—swap vegetables based on what you find at the market or what's growing in your garden.
02 -
  • Don't add the dressing while the pasta is warm—it will make everything mushy and the flavors won't develop properly.
  • Fresh lemon juice makes an enormous difference here; bottled juice leaves a flat, metallic taste that undermines the whole dish.
  • Taste as you season the dressing before it touches the pasta, because you can't take it back once it's mixed in.
03 -
  • Zest your lemon before cutting it in half for juice—once it's halved, rolling it on the counter releases more juice than squeezing alone.
  • Make the dressing in a jar with a tight lid and shake it vigorously rather than whisking; it emulsifies better and you can store it right there until you need it.
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