Lemon Vinaigrette Pasta Salad (Printable view)

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

# What You 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 Make:

01 - Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package instructions. Drain in colander and rinse under cool water to halt the cooking process. Set aside.
02 - In a large mixing bowl, whisk together lemon juice, lemon zest, olive oil, Dijon mustard, minced garlic, honey if using, sea salt, and black pepper until fully emulsified.
03 - Add the cooked pasta to the bowl containing the vinaigrette. Toss gently to ensure all pasta is evenly coated.
04 - Add diced cucumber, halved cherry tomatoes, sliced spring onions, and chopped parsley to the pasta mixture. Toss 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 before serving to allow flavors to meld. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes better the longer it sits, so you can actually make it hours ahead and breathe during your gathering.
  • The lemon vinaigrette is so simple that you'll find yourself pouring it over roasted vegetables and grilled chicken all summer long.
  • One bowl, minimal dishes, and it somehow looks like you fussed over it for hours.
02 -
  • If you're making this more than a few hours ahead, don't add the fresh parsley or the cucumber until right before serving, or they'll turn dark and mushy.
  • Taste the vinaigrette on its own before you add the pasta—it should taste bright and a little sharp, almost too lemony, because the pasta will mellow it out.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for just a few minutes until they smell nutty and golden—it's the difference between a pleasant crunch and a flavor that actually lingers.
  • If you're using lemon juice from a bottle instead of fresh, you'll need less of it because bottled is more concentrated, and it doesn't have the same brightness as fresh zest.
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