Lemon Pasta Salad Flavor (Printable)

Zesty lemon pasta combined with crisp vegetables and tangy dressing for a fresh, flavorful dish.

# What You Need:

→ Pasta

01 - 9 oz short pasta (fusilli, penne, or farfalle)
02 - 1 tsp salt (for pasta water)

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/2 cup yellow bell pepper, diced
07 - 1/4 cup kalamata olives, sliced (optional)

→ Cheese & Herbs

08 - 1/2 cup crumbled feta cheese
09 - 1/4 cup fresh parsley, chopped
10 - 2 tbsp fresh basil, chopped

→ Lemon Dressing

11 - 1/4 cup extra-virgin olive oil
12 - Zest of 1 lemon
13 - 3 tbsp freshly squeezed lemon juice (about 1 lemon)
14 - 1 tsp Dijon mustard
15 - 1 clove garlic, minced
16 - 1/2 tsp honey or maple syrup
17 - 1/2 tsp sea salt
18 - 1/4 tsp black pepper

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain and rinse under cold water to cool.
02 - While pasta cooks, halve cherry tomatoes, dice cucumber and bell pepper, finely chop red onion, slice olives if using, and chop parsley and basil.
03 - In a large bowl, mix cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, olives, feta, parsley, and basil.
04 - In a small bowl or jar, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, garlic, honey, sea salt, and black pepper until well emulsified.
05 - Pour dressing over the pasta mixture. Toss gently to evenly coat all ingredients.
06 - Taste and adjust seasoning if needed. Refrigerate for at least 30 minutes to enhance flavors before serving.

# Expert Advice:

01 -
  • It tastes even better the next day, making it perfect for meal prep or bringing to gatherings without last-minute stress.
  • The bright, tangy dressing works magic on simple vegetables, turning everyday ingredients into something guests actually get excited about.
  • You can have this on the table in under 30 minutes, yet it feels far more impressive than the effort required.
02 -
  • Don't skip the step of rinsing the hot pasta under cold water—it stops the cooking and prevents mushy salad hours later.
  • Add the dressing right when everything is cooled, not room temperature, so the pasta can truly absorb it without becoming overcooked and falling apart.
  • If you notice the salad looks dry the next day, it's not failing—just add a splash more olive oil or lemon juice, because pasta continues to absorb liquid as it sits.
03 -
  • Use a microplane or fine grater for the lemon zest—it distributes much more evenly through the dressing than chunks of zest, and won't feel gritty when you eat it.
  • If your feta is crumbly and you want it to stay that way rather than getting lost into the pasta, add it in the last minute before serving or sprinkle it on top instead of tossing it in.
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