Lemon Vinaigrette Pasta Salad (Print Version)

Zesty lemon dressing coats pasta, cucumbers, cherry tomatoes, and fresh herbs for a light, vibrant salad.

# Components:

→ 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, optional
11 - 0.5 teaspoon sea salt
12 - 0.25 teaspoon freshly ground black pepper

→ Optional Additions

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

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain in a colander and rinse under cool running water to halt the cooking process. Transfer to a large mixing bowl.
02 - In a separate bowl, whisk together lemon juice, lemon zest, extra virgin olive oil, Dijon mustard, minced garlic, honey if using, sea salt, and black pepper until the mixture is fully emulsified.
03 - Pour the vinaigrette over the cooked pasta and toss gently with a spoon or pasta fork to ensure all strands are evenly coated with the dressing.
04 - Add the diced cucumber, halved cherry tomatoes, sliced spring onions, and chopped fresh parsley to the pasta. Toss thoroughly until all vegetables and pasta are evenly distributed.
05 - If using feta cheese and pine nuts, gently fold them into the salad until incorporated. Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed.
06 - Transfer the salad to a serving dish and refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature according to preference.

# Expert Advice:

01 -
  • It's ready in under 30 minutes and tastes like you spent way more time on it.
  • The lemon vinaigrette is bright enough to wake up your taste buds on the hottest days.
  • It actually improves overnight, making it perfect for meal prep or bringing to gatherings.
02 -
  • Don't dress the pasta until it's completely cooled, or the vinaigrette will cook off and evaporate, leaving you with dry pasta and a sad salad.
  • If you're making this ahead, add the cherry tomatoes and cucumber only a few hours before serving, otherwise they'll release too much liquid and make everything watery.
03 -
  • Toast your pine nuts in a dry skillet for two minutes before adding them—this tiny step makes them taste exponentially more interesting and nutty.
  • Zest your lemon before juicing it, because once it's cut in half, you can't zest it anymore; I learned this the frustrating way more than once.
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