Lemon Pasta Salad (Printable)

Bright pasta with zesty lemon, crisp vegetables, and tangy dressing—perfect for picnics or light lunches.

# 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 if needed. Serve immediately or refrigerate for 1 hour to let flavors meld together.

# Expert Advice:

01 -
  • The lemon dressing creates this incredible brightness that makes every vegetable taste better
  • You can make it hours ahead and it actually gets more flavorful as it sits
  • It travels beautifully to picnics and potlucks without wilting or getting soggy
02 -
  • Never skip rinsing the pasta under cold water or it will keep cooking and turn into a gummy mess
  • The dressing needs to be emulsified completely or it separates and pools at the bottom of the bowl
  • Adding the cheese right before serving keeps it from getting rubbery or absorbing too much dressing
03 -
  • Cut all your vegetables slightly larger than you think you need since they shrink a bit as they marinate
  • Use a microplane for the lemon zest to avoid getting any bitter white pith mixed in

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