Lemon Vinaigrette Pasta Salad (Printer-friendly)

A vibrant pasta dish featuring cucumbers, cherry tomatoes, and a tangy lemon vinaigrette.

# 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain thoroughly and rinse under cool running 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 pepper until the mixture is fully emulsified.
03 - Add the cooked pasta to the bowl containing the vinaigrette. 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 parsley to the pasta. Toss thoroughly until all ingredients are evenly distributed and combined.
05 - If desired, fold in the crumbled feta cheese and toasted pine nuts. Taste the salad and adjust seasoning with additional salt and pepper as needed.
06 - Refrigerate the pasta salad for at least 15 minutes to allow flavors to meld. Serve cold or at room temperature, stirring gently before serving.

# Expert advice:

01 -
  • It comes together in about thirty minutes, which means you can make it while coffee is still hot.
  • The longer it sits, the better it gets—the pasta soaks up the lemon dressing and becomes silky instead of bland.
  • It works as a main course, a side dish, or even cold the next morning straight from the fridge.
02 -
  • Don't skip rinsing the pasta under cool water—starch makes it gummy and the dressing slides right off instead of clinging to it.
  • Warm pasta accepts dressing in a way cold pasta resists, so always dress it while it's still hot, even though it feels counterintuitive.
03 -
  • Taste the lemon juice before adding all of it—some lemons are more tart than others, and you want to adjust to what you're holding rather than blindly following measurements.
  • If you make this and notice it's too sharp the next day, drizzle a little more olive oil over it and toss again—oil mellows acidity without diluting flavor.
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