Lemon Vinaigrette Pasta Salad (Print Version)

Zesty pasta with cucumbers, cherry tomatoes, and lemon dressing perfect for light summer meals.

# 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

→ Optional Additions

13 - 0.5 cup feta cheese, crumbled
14 - 2 tablespoons toasted pine nuts

# Directions:

01 - Bring a large pot of salted water to 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. Set aside.
02 - In a large mixing bowl, whisk together lemon juice, lemon zest, olive oil, Dijon mustard, minced garlic, honey if using, sea salt, and black pepper until the mixture is well emulsified.
03 - Add the cooled pasta to the bowl with the vinaigrette. Toss gently to ensure the pasta is evenly coated with the dressing.
04 - Add the diced cucumber, halved cherry tomatoes, sliced spring onions, and chopped parsley to the pasta mixture. Toss all ingredients together until evenly combined.
05 - Fold in the crumbled feta cheese and toasted pine nuts if desired. Taste the salad 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 cold or at room temperature.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes and tastes like you spent way more effort than you actually did.
  • The lemon vinaigrette is so bright and punchy that you'll want to pour it on everything else you make.
  • It sits happily in the fridge for days, making it perfect for meal prep or when unexpected guests show up.
02 -
  • Don't skip rinsing the pasta with cool water—it stops the cooking and keeps it from turning into mush as it sits in the dressing.
  • Make the vinaigrette first and taste it on its own before you add the pasta, because it's a lot harder to balance once everything's mixed together.
03 -
  • Toast your own pine nuts in a dry pan over medium heat for just a few minutes until they smell nutty—it changes everything compared to buying them pre-toasted.
  • If you're not eating this right away, keep the parsley separate and stir it in just before you serve, so it stays bright green instead of turning dark.
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