Lemon Vinaigrette Pasta Salad (Printer View)

Zesty pasta combined with cucumbers, cherry tomatoes, and lemon vinaigrette for a fresh summer dish.

# Components:

→ 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

→ Extras

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

# Method:

01 - Cook pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and rinse under cool water to stop cooking. Set aside.
02 - In a large mixing bowl, whisk together lemon juice, lemon zest, olive oil, Dijon mustard, garlic, honey if using, salt, and pepper until emulsified.
03 - Add cooked pasta to the bowl and toss gently to coat the pasta with the vinaigrette.
04 - Add cucumber, cherry tomatoes, spring onions, and parsley to the pasta. Toss again until all ingredients are evenly combined.
05 - Fold in crumbled feta and toasted pine nuts if using. Taste and adjust seasoning as needed.
06 - Chill for at least 15 minutes before serving for best flavor. Serve cold or at room temperature.

# Expert Advice:

01 -
  • It tastes better the next day, so make it ahead and thank yourself later.
  • The lemon vinaigrette is bright enough that you don't miss heavy creams or mayo.
  • You can throw it together in 30 minutes flat, even if you're new to cooking.
02 -
  • Don't skip the cooling step for the pasta—it changes the entire texture and prevents the salad from turning mushy as it sits.
  • The lemon zest does something the juice can't—it carries bright, fragrant notes that make people ask what makes it taste so good.
03 -
  • Make extra vinaigrette and keep it in a jar—it works on greens, roasted vegetables, or grilled fish, and it lasts weeks in the fridge.
  • If your salad seems dry when you serve it, a squeeze of fresh lemon juice right at the table revives it instantly.
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