Lemon Pasta Salad (Print Version)

Bright and refreshing pasta salad with zesty lemon, crisp vegetables, and tangy dressing. Ideal for picnics and gatherings.

# What You'll Need:

→ Pasta

01 - 9 oz short pasta (fusilli, penne, or farfalle)

→ Vegetables & Herbs

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 small red onion, finely chopped
05 - 1/4 cup fresh parsley, chopped
06 - 1/4 cup fresh basil, chopped

→ Cheese (optional)

07 - 1/2 cup feta cheese, crumbled

→ Lemon Dressing

08 - 1/4 cup extra virgin olive oil
09 - 2 tbsp fresh lemon juice (about 1 large lemon)
10 - 1 tsp lemon zest
11 - 1 garlic clove, minced
12 - 1 tsp Dijon mustard
13 - 1/2 tsp honey or maple syrup
14 - Salt and black pepper, to taste

# How-To Steps:

01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool completely.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and pepper until emulsified and smooth.
03 - In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, parsley, and basil.
04 - Pour the lemon dressing over the salad and toss gently to coat all the ingredients evenly.
05 - Add crumbled feta cheese and toss lightly once more to distribute.
06 - Taste and adjust seasoning with salt and pepper if needed. Serve immediately or refrigerate for 1 hour to let flavors meld together.

# Expert Tips:

01 -
  • The lemon dressing wakes up every single ingredient and makes ordinary pasta feel special
  • You can make it hours ahead and it actually tastes better after sitting in the fridge
  • Its endlessly adaptable whatever vegetables or cheese you have on hand will work
02 -
  • Rinse the pasta thoroughly with cold water or it will keep cooking and turn mushy
  • Let the salad sit for at least an hour in the refrigerator so the pasta can absorb all that lemony dressing
03 -
  • Taste your dressing before adding it to the salad lemons vary wildly in acidity
  • Use a microplane for the lemon zest to get just the outer yellow layer without any bitter white pith

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