Lemon Vinaigrette Pasta Salad (Printable Version)

A vibrant dish featuring pasta, lemon dressing, cucumbers, and cherry tomatoes, perfect for warm days.

# 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 Additions

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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain in a colander and rinse under cool running water to halt 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, sea salt, and black pepper until fully emulsified.
03 - Add the cooled cooked pasta to the bowl containing the vinaigrette. Toss gently but thoroughly to ensure all pasta is evenly coated.
04 - Add the diced cucumber, halved cherry tomatoes, sliced spring onions, and chopped parsley to the pasta mixture. Toss all ingredients together until evenly distributed and well combined.
05 - Fold in crumbled feta cheese and toasted pine nuts if desired. Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed.
06 - Refrigerate the salad for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes even better the next day when the pasta drinks in all that lemony brightness.
  • You can make it entirely with your eyes closed if you've been to the market more than twice.
  • It's one of those rare salads that actually travels well and doesn't get soggy or sad.
02 -
  • If you skip the lemon zest, you lose half the brightness—I learned this the hard way and ended up with something that tasted flat.
  • Cold pasta needs more seasoning than hot pasta, so taste it after it's been chilled and add a pinch more salt if something feels muted.
03 -
  • Toast your own pine nuts in a dry pan for two minutes if you can—they taste completely different and more interesting than pre-toasted ones.
  • Don't be shy with the lemon zest; it's where most of the magic lives, so use the whole zest from a large lemon without hesitation.
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