Lemon Pasta Salad Mediterranean (Print Version)

Bright, refreshing pasta with zesty lemon, crisp vegetables, and tangy dressing—ready in 30 minutes.

# What You'll Need:

01 - 9 oz short pasta (fusilli, penne, or farfalle)

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

07 - 1/2 cup feta cheese, crumbled

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

01 - Boil pasta in salted water until al dente, then drain and rinse under cold water to cool completely.

02 - Whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and pepper until emulsified.

03 - Mix cooled pasta with cherry tomatoes, cucumber, red onion, parsley, and basil in a large bowl.

04 - Pour lemon dressing over salad and toss gently to coat all ingredients evenly.

05 - Fold in crumbled feta cheese and toss lightly to distribute.

06 - Adjust seasoning to taste. Serve immediately or refrigerate 1 hour for flavors to meld.

01 -

The lemon dressing hits that perfect sweet spot between tangy and fresh without being overpowering
It actually tastes better after sitting in the fridge so you can make it ahead without stress

02 -

I learned the hard way that warm pasta makes herbs turn dark and sad so cool it completely first
The dressing thickens in the fridge so give it a splash more lemon juice before serving if needed

03 -

Reserve a splash of pasta water before draining to loosen the salad if it gets too thick
Add a handful of baby spinach right before serving for extra color and nutrition