Lemon Vinaigrette Pasta Salad (Printable Version)

Bright lemon vinaigrette coats pasta, cucumbers, cherry tomatoes, and fresh herbs for a light dish.

# Ingredient List:

→ Pasta

01 - 9 oz short pasta such as fusilli, penne, or farfalle

→ Vegetables

02 - 1 medium cucumber, diced
03 - 1½ 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 - ½ teaspoon honey, optional
11 - ½ teaspoon sea salt
12 - ¼ teaspoon freshly ground black pepper

→ Optional Extras

13 - ½ cup feta cheese, crumbled
14 - 2 tablespoons toasted pine nuts

# Directions:

01 - Cook pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and rinse under cool water to stop cooking. Set aside.
02 - In a large mixing bowl, whisk together lemon juice, lemon zest, olive oil, Dijon mustard, garlic, honey if using, salt, and pepper until emulsified.
03 - Add cooked pasta to the bowl with vinaigrette. Toss gently to coat the pasta evenly.
04 - Add cucumber, cherry tomatoes, spring onions, and parsley. Toss again until all ingredients are evenly combined.
05 - Fold in crumbled feta and toasted pine nuts if using. Taste and adjust seasoning as needed.
06 - Chill for at least 15 minutes before serving for optimal flavor. Serve cold or at room temperature.

# Expert Advice:

01 -
  • It actually tastes better the next day when the pasta soaks up all that tangy lemon flavor.
  • You can throw it together in under 30 minutes, which means less time hovering over a hot stove.
  • It's flexible enough to add whatever vegetables you have on hand or skip the feta entirely.
02 -
  • Don't skip rinsing the pasta under cool water—it stops the cooking process and keeps the pieces from sticking together in a clump.
  • The vinaigrette needs to emulsify properly, which means whisking steadily and adding ingredients in order so the oil and lemon juice actually come together instead of separating.
03 -
  • Toast your pine nuts yourself in a dry pan for 3 minutes if you buy them raw—they taste so much more complex than the pre-toasted ones.
  • Use a microplane grater for the lemon zest so you get the bright yellow oils without the bitter white pith underneath.
Go Back