Lemon Vinaigrette Pasta Salad (Printable)

Zesty pasta with cucumbers, cherry tomatoes, and fresh lemon vinaigrette, perfect for light summer lunches.

# What You'll Need:

→ Pasta

01 - 9 ounces short pasta such as fusilli, penne, or farfalle

→ Vegetables

02 - 1 medium cucumber, diced
03 - 1½ 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 - ½ teaspoon honey, optional
11 - ½ teaspoon sea salt
12 - ¼ teaspoon freshly ground black pepper

→ Optional Extras

13 - ½ cup feta cheese, crumbled
14 - 2 tablespoons toasted pine nuts

# How-To Steps:

01 - Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. 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, salt, and black pepper until emulsified and well combined.
03 - Add the cooked pasta to the bowl with the vinaigrette. Gently toss to coat all pasta evenly with the dressing.
04 - Add diced cucumber, halved cherry tomatoes, sliced spring onions, and chopped parsley to the pasta. Toss again until all ingredients are evenly distributed throughout.
05 - If desired, fold in crumbled feta cheese and toasted pine nuts. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Refrigerate for at least 15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It actually tastes better the next day, so you can prep it ahead without stress.
  • The lemon vinaigrette is so clean and bright it makes you feel like you're eating something genuinely good for you.
  • It comes together in under 30 minutes, which means summer dinner sorted before the evening gets away from you.
02 -
  • Rinsing the hot pasta under cool water isn't just about stopping the cooking—it also prevents the pasta from absorbing too much moisture and getting heavy later.
  • Make your vinaigrette first and let the pasta cool into it rather than the other way around, so the flavors actually penetrate instead of just sitting on top.
03 -
  • Toast your own pine nuts in a dry pan for a minute—they release their oils and taste infinitely better than the pre-toasted ones sitting on a store shelf.
  • Use a microplane zester for your lemon instead of a box grater; the zest comes out finer and more fragrant, and it actually distributes through the salad better.
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