Lemon Vinaigrette Pasta Salad (Printable Version)

A bright pasta dish with lemon vinaigrette, cucumbers, cherry tomatoes, and fresh herbs for a light summer meal.

# What You'll Need:

→ Pasta

01 - 9 oz short pasta such as fusilli, penne, or farfalle

→ Vegetables

02 - 1 medium cucumber, diced
03 - 1½ 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 - ½ teaspoon honey, optional
11 - ½ teaspoon sea salt
12 - ¼ teaspoon freshly ground black pepper

→ Optional Extras

13 - ½ cup feta cheese, crumbled
14 - 2 tablespoons toasted pine nuts

# How To Make:

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 stop the cooking process. Transfer to a large mixing bowl.
02 - In a separate bowl, whisk together the lemon juice, lemon zest, olive oil, Dijon mustard, minced garlic, honey if using, sea salt, and black pepper until the mixture emulsifies.
03 - Pour the prepared vinaigrette over the cooled pasta in the mixing bowl. Toss gently and thoroughly to ensure all pasta is evenly coated with the dressing.
04 - Add the diced cucumber, halved cherry tomatoes, sliced spring onions, and chopped parsley to the pasta. Toss all ingredients together until evenly distributed.
05 - If desired, fold in the crumbled feta cheese and toasted pine nuts. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Refrigerate the salad for at least 15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

# Helpful Hints:

01 -
  • It actually tastes better the next day, so meal prep becomes your friend instead of your enemy.
  • The lemon vinaigrette is so simple you'll wonder why you ever bought bottled dressing.
  • It's flexible enough to throw in whatever vegetables are lurking in your crisper drawer.
02 -
  • If you make this too far in advance, the vegetables release water and dilute the dressing—aim for 2-4 hours ahead of eating rather than overnight.
  • Tossing gently is the difference between a beautiful salad and pasta soup with floating tomato skin.
03 -
  • Toast your pine nuts in a dry skillet just before serving for a nuttiness that transforms the whole salad into something restaurant-quality.
  • If your lemon is particularly sour, a tiny drizzle of honey rounds out the edges without making anything taste sweet—but resist the urge to add it unless you really need it.
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