Lemon Vinaigrette Pasta Salad (Printable Version)

Zesty pasta with cucumbers, cherry tomatoes, and vibrant lemon dressing—light and fresh for any occasion.

# 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 Extras

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

# How to Prepare:

01 - Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package instructions. Drain in a colander and rinse under cool running water to stop the cooking process. Transfer to a large mixing bowl.
02 - In a separate bowl, whisk together lemon juice, lemon zest, olive oil, Dijon mustard, minced garlic, honey if using, sea salt, and black pepper until the mixture is well emulsified.
03 - Pour the lemon vinaigrette over the cooked pasta in the large mixing bowl. Toss gently to ensure all pasta is evenly coated with the dressing.
04 - Add the diced cucumber, halved cherry tomatoes, sliced spring onions, and chopped fresh parsley to the dressed pasta. Toss thoroughly until all ingredients are evenly distributed and combined.
05 - If using feta cheese and toasted pine nuts, gently fold them into the salad. Taste the mixture and adjust the seasoning with additional salt and pepper as needed.
06 - Refrigerate the salad for at least 15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature according to preference.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, so weeknight dinners feel less like a chore and more like a choice.
  • The lemon vinaigrette tastes bright and alive without any heavy cream or mayo weighing things down.
  • It actually tastes better the next day as the pasta absorbs the dressing, making it perfect for meal prep or taking to work.
02 -
  • Don't skip the cooling step for the pasta—it's the difference between a cohesive salad and something that tastes like hot pasta with cold vegetables thrown on top.
  • The dressing will seem a bit thin when you first whisk it, but trust the process—it will coat the pasta and vegetables perfectly once everything comes together.
  • If you're making this ahead, store the dressed pasta and vegetables separately from any cheese or nuts, adding them just before serving so they don't get soft or waterlogged.
03 -
  • If you're doubling this recipe, make the vinaigrette in the same proportions—it scales perfectly and ensures the balance stays true.
  • Taste the dressing on a piece of pasta before adding all the vegetables; if it needs more punch, add lemon zest rather than more juice, which can make it watery.
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