Lemon Vinaigrette Pasta Salad (Printable)

Zesty pasta with cucumbers, cherry tomatoes, and bright lemon vinaigrette for light summer meals.

# 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 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, garlic, honey if using, salt, and pepper until emulsified.
03 - Add the cooked pasta to the bowl with the vinaigrette. Toss gently to ensure the pasta is evenly coated.
04 - Add cucumber, cherry tomatoes, spring onions, and parsley to the pasta. Toss thoroughly until all ingredients are evenly combined.
05 - Fold in crumbled feta cheese and toasted pine nuts if desired. Taste and adjust seasoning as needed.
06 - Chill for at least 15 minutes before serving to develop flavors. Serve cold or at room temperature.

# Expert Advice:

01 -
  • It tastes better the longer it sits, so you can make it hours ahead and actually relax before guests arrive.
  • The lemon vinaigrette is so clean and simple that it lets the vegetables shine instead of drowning them in heavy dressing.
  • It's endlessly flexible—add chicken, swap in goat cheese, throw in white beans—and it still works beautifully every single time.
02 -
  • If you add the vegetables immediately after cooking the pasta, they'll start breaking down before you serve it; wait until the pasta has cooled so they stay crisp.
  • The dressing amount looks like it might not be enough to coat all that pasta, but it is—pasta salad should never look drowned, or it'll be mushy by tomorrow.
03 -
  • Toast your own pine nuts in a dry skillet for two minutes—they go from forgettable to genuinely delicious and the kitchen smells incredible.
  • Make the vinaigrette a few hours ahead if you can; the garlic mellows slightly and the flavors become more harmonious.
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