Lemon Vinaigrette Pasta Salad (Print version)

Zesty pasta tossed with cucumbers, cherry tomatoes, spring onions, and lemon vinaigrette dressing.

# What You Need:

→ 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain in a colander and rinse under cool running water to halt the cooking process. Set aside.
02 - In a large mixing bowl, whisk together lemon juice, lemon zest, extra virgin olive oil, Dijon mustard, minced garlic, honey if using, sea salt, and freshly ground black pepper until fully emulsified.
03 - Transfer the cooled pasta to the bowl containing the vinaigrette. Toss gently to ensure all pasta is evenly coated with the dressing.
04 - Add the diced cucumber, halved cherry tomatoes, sliced spring onions, and chopped fresh parsley to the bowl. Toss thoroughly until all ingredients are evenly combined.
05 - If using, fold in the crumbled feta cheese and toasted pine nuts. Taste the salad and adjust seasonings as needed with additional salt and pepper.
06 - Refrigerate the salad for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature as desired.

# Expert Advice:

01 -
  • It tastes even better after sitting in the fridge, which means you can actually relax before your guests arrive.
  • The lemon vinaigrette is so clean and bright it makes you feel healthier just eating it.
  • You can throw it together in 30 minutes flat, yet it somehow looks like you spent all afternoon cooking.
02 -
  • If your cucumber is watery, it will make your whole salad soggy by the time you serve it—salt it, wait five minutes, and pat it dry.
  • The vinaigrette will taste sharp right after you make it, but once it sits with the pasta and vegetables, it mellows into something perfectly balanced.
03 -
  • Toast your pine nuts yourself in a dry pan for two minutes—they taste infinitely better than pre-toasted, and the kitchen smells incredible.
  • If you don't have fresh lemon, bottled lemon juice won't give you the same brightness, so this is one place where fresh really matters.
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