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Refreshing Lemony Pasta Salad - Bright, Simple, and Satisfying

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings

Ingredients
  

  • 12 ounces short pasta (bowties, rotini, or penne)
  • 2 large lemons (you’ll need both zest and juice)
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar (or white wine vinegar)
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely grated or minced
  • 1 teaspoon honey (optional, to soften the acidity)
  • 1 teaspoon kosher salt, plus more for the pasta water
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/3 cup red onion, very finely chopped
  • 1/2 cup Kalamata olives, pitted and halved (optional)
  • 1/2 cup crumbled feta (or fresh mozzarella pearls)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped (or basil, if you prefer)
  • Red pepper flakes, a pinch (optional)

Method
 

  1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just al dente. You want it a touch firm so it holds up in the salad.
  2. Rinse and cool. Drain the pasta and rinse briefly under cold water to stop the cooking and remove excess starch. Shake off excess water well.
  3. Make the dressing. In a large bowl, whisk together the lemon zest (from both lemons), 1/4 cup lemon juice (add more to taste), olive oil, vinegar, Dijon, garlic, honey, salt, pepper, and a pinch of red pepper flakes if using.
  4. Toss the pasta. Add the cooled pasta to the dressing and toss to coat while it’s still slightly warm. This helps the pasta absorb flavor.
  5. Add the veggies and herbs. Fold in cucumber, tomatoes, red onion, olives, parsley, and dill. Taste and adjust with more lemon juice, salt, or pepper as needed.
  6. Finish with cheese. Gently fold in the feta. If using mozzarella, add it now as well.
  7. Rest, then serve. Let the salad sit for at least 15–20 minutes so the flavors meld. Serve slightly chilled or at cool room temperature.