Lemon Pasta Salad (Printable Version)

Bright Mediterranean pasta with zesty lemon, crisp vegetables, and tangy dressing—ideal for outdoor gatherings and light meals.

# 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 Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking and cool completely.
02 - In a small bowl or jar, combine olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, salt, and pepper. Whisk vigorously or shake until fully emulsified and smooth.
03 - In a large mixing bowl, add cooled pasta, halved cherry tomatoes, diced cucumber, chopped red onion, parsley, and basil. Toss gently to distribute evenly.
04 - Pour the lemon dressing over the pasta mixture. Use a large spoon or clean hands to toss thoroughly, ensuring all ingredients are evenly coated with the dressing.
05 - Sprinkle crumbled feta cheese over the top and toss lightly to incorporate. Taste and adjust salt and pepper as needed. Serve immediately or refrigerate for 1 hour to allow flavors to meld together.

# Expert Advice:

01 -
  • It actually tastes better after sitting in the fridge for a few hours
  • The dressing doubles as a great marinade for grilled vegetables
  • It travels beautifully and never gets soggy like other pasta salads
02 -
  • Rinsing the pasta with cold water is not optional it stops the cooking process completely
  • The salad needs at least one hour in the fridge for flavors to really make friends
  • Add the fresh herbs right before serving or they'll turn dark and sad
03 -
  • Microplane your zest instead of grating to avoid bitter white pith
  • Toast the pasta in olive oil for 3 minutes before boiling for a nuttier flavor

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