Lemon Vinaigrette Pasta Salad (Printable)

Bright lemon dressing coats pasta with cucumbers, tomatoes, onions, and herbs for a fresh, easy dish.

# Ingredient List:

→ 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 Extras

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

# How-To Steps:

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 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 emulsified.
03 - Add the cooled cooked pasta to the bowl with the vinaigrette. Toss gently to coat all pasta evenly.
04 - Add the diced cucumber, halved cherry tomatoes, sliced spring onions, and chopped parsley to the pasta. Toss again until all ingredients are evenly distributed.
05 - If using, fold in the crumbled feta cheese and toasted pine nuts. Taste and adjust seasoning as needed.
06 - Refrigerate for at least 15 minutes before serving for optimal flavor development. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The lemon vinaigrette is so bright and balanced that it actually makes people ask for the recipe instead of politely nodding.
  • Everything comes together in about 30 minutes, which means you can make this on a Tuesday night without stress.
  • It tastes even better the next day, so it's perfect for meal prep or bringing to gatherings without last-minute panic.
02 -
  • Don't dress the pasta while it's hot—I learned this the hard way when the heat broke down the lemon juice and everything tasted muted instead of bright.
  • If you're making this ahead, keep the feta and pine nuts separate and add them just before serving, otherwise they get absorbed into everything and lose their texture.
03 -
  • Make extra vinaigrette and store it separately if you think you'll want to refresh the salad later; it keeps for a week and transforms any green salad instantly.
  • Toast your own pine nuts in a dry pan over medium heat for about three minutes until they're fragrant—the difference is noticeable and worth the five minutes it takes.
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