Lemon Pasta Salad (Printable)

Bright lemon and fresh vegetables tossed with pasta and herbs for a light, flavorful summer dish.

# What you need:

→ Pasta

01 - 9 oz short pasta (fusilli, penne, or farfalle)
02 - 1 tsp salt (for boiling 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 crumbled feta cheese
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
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 until al dente according to package instructions. Drain and rinse under cold water to cool.
02 - While the pasta cooks, halve cherry tomatoes, dice cucumber and yellow bell pepper, finely chop red onion, slice kalamata olives (if using), and chop fresh parsley and basil.
03 - In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, olives, feta cheese, parsley, and basil.
04 - Whisk together extra-virgin olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, honey, sea salt, and black pepper in a small bowl or jar until emulsified.
05 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
06 - Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes before serving to enhance flavors.

# Expert Advice:

01 -
  • It actually tastes better after sitting in the fridge, making it the ultimate make-ahead dish for gatherings.
  • The bright lemon flavor feels light and summery without being heavy or filling.
  • You can have this on the table in under 30 minutes, which matters when the heat keeps you out of the kitchen.
02 -
  • Cold pasta salad flavors fade, so always taste just before serving and be generous with seasoning—what tastes perfect at room temperature gets muted in the fridge.
  • Never skip the rinsing step for the pasta; starchy water makes the salad gluey and the dressing won't coat properly.
  • Add the basil only when you're ready to serve, or it'll turn black and bitter within an hour.
03 -
  • Use a microplane to zest your lemon—it gets the delicate oils without any bitter white pith, which makes all the difference.
  • If you're making this hours ahead, hold back the dressing and add it 30 minutes before serving so the pasta doesn't absorb all the liquid and dry out.
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