Lemon Vinaigrette Pasta Salad (Print Version)

Bright lemon dressing blends pasta, cucumbers, and cherry tomatoes for a refreshing dish.

# What You'll 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

# How to Make It:

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, garlic, honey if using, salt, and pepper until emulsified.
03 - Add the 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 and toasted pine nuts if using. Taste and adjust seasoning as needed.
06 - Chill for at least 15 minutes before serving for optimal flavor development. Serve cold or at room temperature.

# Expert Tips:

01 -
  • It tastes better the next day, so you can actually prep ahead without guilt.
  • The lemon vinaigrette keeps everything tasting alive instead of drowsy and heavy.
  • It comes together in the time it takes pasta to boil, making weeknight dinners feel effortless.
02 -
  • Don't skip rinsing the hot pasta—if you don't cool it down first, the vinaigrette will separate and the vegetables will get mushy from the residual heat.
  • Taste the salad before chilling and again before serving, because flavors mellow slightly as it cools and you might want to add a pinch more salt or lemon juice.
03 -
  • If your lemon isn't particularly juicy, microwave it for 20 seconds before cutting—it releases the juice and makes squeezing easier.
  • Toast your own pine nuts in a dry skillet for two minutes if you're buying them raw; the difference between toasted and untoasted is the difference between a whisper and actual flavor.
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