Lemon Pasta Salad Mediterranean (Printable)
Refreshing Mediterranean pasta with zesty lemon, crisp vegetables, and tangy dressing—perfect for summer gatherings.
# What goes in:
→ Pasta
01 - 9 oz short pasta (fusilli, penne, or farfalle)
→ Vegetables & Herbs
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 small red onion, finely chopped
05 - 1/4 cup fresh parsley, chopped
06 - 1/4 cup fresh basil, chopped
→ Cheese (optional)
07 - 1/2 cup feta cheese, crumbled
→ Lemon Dressing
08 - 1/4 cup extra virgin olive oil
09 - 2 tbsp fresh lemon juice (about 1 large lemon)
10 - 1 tsp lemon zest
11 - 1 garlic clove, minced
12 - 1 tsp Dijon mustard
13 - 1/2 tsp honey or maple syrup
14 - Salt and black pepper, to taste
# Directions:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool completely.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and pepper until emulsified and smooth.
03 - In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, parsley, and basil.
04 - Pour the lemon dressing over the salad and toss gently to coat all the ingredients evenly.
05 - Add crumbled feta cheese and toss lightly once more to distribute.
06 - Taste and adjust seasoning if needed. Serve immediately or refrigerate for 1 hour to let flavors meld together.
# Expert Advice:
01 -
- The lemon dressing gets better as it sits, making it perfect for meal prep
- Its that rare dish that works just as well at a fancy brunch as a weekday lunch
02 -
- Never dress the salad while the pasta is still warm or the oil will separate and coat everything unevenly
- Letting it sit for 30 minutes in the refrigerator lets the flavors marry beautifully
03 -
- Use a microplane for the lemon zest to avoid the bitter white pith
- Double the dressing recipe and use the extra throughout the week on green salads