Lemon Pasta Salad Refreshing (Print Version)

A zesty blend of lemon, pasta, fresh vegetables, and tangy dressing ideal for summer gatherings.

# Ingredient List:

→ 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 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 Steps:

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 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 bowl, mix cooked pasta with cherry tomatoes, cucumber, red onion, bell pepper, olives, feta cheese, parsley, and basil.
04 - In a small bowl or jar, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, garlic, honey, salt, and pepper until emulsified.
05 - Pour the dressing over the pasta mixture. Toss gently to ensure even coating of all ingredients.
06 - Taste and adjust seasoning as needed. Chill salad for at least 30 minutes before serving to enhance flavors.

# Helpful Tips:

01 -
  • It comes together faster than you'd expect, leaving you time to actually enjoy your gathering instead of sweating in the kitchen.
  • The lemon flavor feels fresh and alive without being sharp—it's the kind of bright taste that makes you reach for another forkful.
  • It works as a side dish, a light lunch, or even a base for grilled chicken if you're feeling like adding more to it.
02 -
  • Don't be shy with lemon zest—it's where the actual flavor lives, and the juice alone tastes flat and one-dimensional by comparison.
  • If you're making this more than a few hours ahead, save some fresh herbs and a little extra dressing to add right before serving so it doesn't look tired.
  • Taste the dressing before you pour it on the pasta—it should make your mouth water, because once it's diluted by all the vegetables, it needs to be assertive enough to stand its ground.
03 -
  • If you find yourself without fresh lemon, bottled juice works in a pinch, but add a little extra zest or a tiny splash of white wine vinegar to bring back the brightness that bottled juice loses.
  • Toss the salad with the dressing while the pasta is still slightly warm—it absorbs the flavors more readily than cold pasta, which is why this tastes better than you'd expect given how simple it is.
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