Lemon Vinaigrette Pasta Salad (Printer-friendly)

Zesty pasta with lemon dressing, cucumbers, cherry tomatoes, and herbs for a fresh, light dish.

# Ingredient List:

→ Pasta

01 - 9 ounces 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
11 - 0.5 teaspoon sea salt
12 - 0.25 teaspoon freshly ground black pepper

→ Optional Extras

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

# Directions:

01 - Cook pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and rinse under cool water to stop the cooking process. Set aside.
02 - In a large mixing bowl, whisk together lemon juice, lemon zest, olive oil, Dijon mustard, minced garlic, honey, salt, and black pepper until fully emulsified.
03 - Add the cooked pasta to the bowl with vinaigrette. Toss gently to evenly coat all pasta with the dressing.
04 - Add diced cucumber, halved cherry tomatoes, sliced spring onions, and chopped parsley. Toss thoroughly until all ingredients are evenly distributed.
05 - Fold in crumbled feta cheese and toasted pine nuts if desired. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The lemon vinaigrette stays fresh and zesty even after sitting in the fridge, so you can make this the night before without it getting soggy or dull.
  • It's a one-bowl meal that looks like you put way more effort in than you actually did, which is basically the dream.
  • You can customize it endlessly depending on what's in your garden or crisper drawer, so it never feels like the same salad twice.
02 -
  • Do not chop your vegetables hours ahead unless you want a watery, depressing salad—they release moisture the moment their cell walls are broken.
  • The difference between al dente and mushy pasta is about thirty seconds, so stay near the pot at the end and taste it a minute before the box says it's done.
03 -
  • If you're making this for a crowd and can't assemble it right before serving, dress the pasta and chill it, then add the vegetables and herbs just before it goes out to the table.
  • Taste the vinaigrette on a piece of pasta before you commit all of it to the bowl—lemon brightness varies wildly depending on the fruit, so you might need to adjust.
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