Lemon Vinaigrette Pasta Salad (Printable version)

Zesty pasta tossed with cucumbers, cherry tomatoes, and lemon vinaigrette for fresh summer flavors.

# What You'll Need:

→ Pasta

01 - 9 oz 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 Extras

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

# How-To Steps:

01 - Bring a large pot of salted water to boil. Add short 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. Set aside.
02 - In a large mixing bowl, whisk together the fresh 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 - Add the cooled cooked pasta to the bowl containing the vinaigrette. Gently toss until the pasta is evenly coated with the dressing.
04 - Add the diced cucumber, halved cherry tomatoes, sliced spring onions, and chopped fresh parsley to the pasta. Toss gently until all components are evenly incorporated.
05 - If using feta cheese and toasted pine nuts, fold them into the salad. Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed.
06 - Refrigerate the salad for at least 15 minutes to allow the flavors to meld and develop. Serve chilled or at room temperature.

# Expert Hints:

01 -
  • It actually gets better the longer it sits, unlike salads that turn sad and soggy by afternoon.
  • The lemon vinaigrette is so bright and balanced you'll find yourself wanting to pour it on everything.
  • It's proof that a salad can be filling enough for lunch without feeling like you're eating diet food.
02 -
  • If your pasta salad tastes flat the next day, it's not because the recipe failed—it means the salt got absorbed and you just need to taste it and add a little more before serving, which is the easiest fix in cooking.
  • Don't skip rinsing the pasta under cold water because the starchy residue will make the whole salad gluey, and that's a texture mistake you can't undo.
03 -
  • If you're making this ahead, keep the pasta separate from the vegetables until an hour before serving, then combine them so the tomatoes stay firm instead of releasing all their juice.
  • Zest the lemon before you juice it because you'll inevitably forget otherwise, and that zest is where half the personality of this dish lives.
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