Lemon Vinaigrette Pasta Salad (Printable)

Bright pasta with cucumbers, cherry tomatoes, and lemon vinaigrette dressing. Fresh and light summer option.

# What You Need:

→ Pasta

01 - 9 ounces 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 for balance
11 - 0.5 teaspoon sea salt
12 - 0.25 teaspoon freshly ground black pepper

→ Optional Extras

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

# How-To:

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 and toss gently to coat evenly with the vinaigrette.
04 - Add cucumber, cherry tomatoes, spring onions, and parsley. Toss again until all ingredients are evenly combined.
05 - Fold in crumbled feta cheese and toasted pine nuts if using. Taste and adjust seasoning as needed.
06 - Chill for at least 15 minutes before serving for best flavor development. Serve cold or at room temperature.

# Expert Advice:

01 -
  • It comes together in under 30 minutes and tastes even better the next day when flavors deepen.
  • The lemon vinaigrette is so versatile you'll find yourself making it for other salads and grain bowls.
  • It's the perfect dish to bring to potlucks because it travels well and doesn't need reheating.
02 -
  • Don't skip rinsing the pasta—warm pasta will continue cooking in residual heat and become soft if left to sit, but rinsing immediately stops that process completely.
  • The salad tastes better after it's had time to sit because the pasta continues absorbing the vinaigrette, so make it ahead if you can.
03 -
  • Toast your pine nuts in a dry skillet for two minutes before using—they go from ordinary to nutty and rich with barely any effort.
  • Add a small splash of water to the vinaigrette if it breaks or looks too thick; sometimes a tablespoon of ice-cold water reemulsifies everything instantly.
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