Bright, zesty, and bursting with color, this Lemon Herb Pasta Salad is everything you want in a refreshing, crowd-pleasing dish. Each bite is a celebration of tender pasta tossed with juicy cherry tomatoes, crunchy cucumbers, sweet bell peppers, creamy feta, and loads of fresh herbs. A tangy, homemade lemon dressing lifts all the flavors and makes this salad a true star at picnics, potlucks, or quick summer lunches. Whether you’re a seasoned home cook or a kitchen newbie, you’ll love how easy and satisfying this salad is to make!

Lemon Herb Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

The true magic of this recipe is how just a handful of simple, fresh ingredients come together for something totally irresistible. Each item plays its own role—adding crunch, creaminess, color, or zing—so don’t skip any if you want that perfect Lemon Herb Pasta Salad experience.

Pasta (12 ounces short pasta, like rotini or bowties): These shapes hold onto the dressing and goodies in every bite.
Cherry tomatoes (1 1/2 cups, halved): They add bursts of sweetness and juicy color to each forkful.
Cucumber (1 cup, diced): For cool, crunchy freshness with every bite.
Red bell pepper (1/2 cup, diced): Brings a lovely pop of color and gentle sweetness.
Red onion (1/4 cup, finely diced): Gives a subtle sharpness and a little bite.
Feta cheese (1/2 cup, crumbled): Creamy and salty, it balances the tangy dressing beautifully.
Fresh parsley (1/4 cup, chopped): Adds bright, herbaceous flavor and so much green.
Fresh basil (2 tablespoons, chopped): The essence of summer—don’t leave it out!
Olive oil (1/4 cup): Provides a rich, silky base for the dressing.
Fresh lemon juice (3 tablespoons): The star citrusy note that wakes up all the flavors.
Red wine vinegar (1 tablespoon): Adds just a touch more tang to balance the oil.
Honey or maple syrup (1 tablespoon): Just enough sweetness to mellow everything out.
Garlic (1 clove, minced): For a savory kick that rounds out the flavors.
Dijon mustard (1 teaspoon): Brings gentle heat and helps emulsify the dressing.
Dried oregano (1/2 teaspoon): Adds classic Mediterranean flavor throughout.
Salt (1/2 teaspoon): Essential to bring all the flavors into harmony.
Black pepper (1/4 teaspoon): Just a touch, to enhance all the other flavors.

How to Make Lemon Herb Pasta Salad

Step 1: Cook the Pasta

Begin by bringing a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until it’s al dente—tender but still with a little bite. Once done, drain the pasta and immediately rinse it under cold water. This stops the cooking process and cools the pasta down so your Lemon Herb Pasta Salad can be enjoyed chilled and perfectly textured.

Step 2: Prep the Veggies and Herbs

Grab a sharp knife and start chopping! Halve the cherry tomatoes, dice the cucumber and red bell pepper, finely dice the red onion, and chop up the fresh parsley and basil. These little snippets of freshness and color are what give this salad so much visual appeal and crunch.

Step 3: Mix the Base of the Salad

In a large serving bowl, combine the cooled pasta, all the prepped veggies and herbs, and the crumbled feta cheese. Toss everything gently to mix—look at all those vibrant colors coming together! This is already looking like a party in a bowl.

Step 4: Whisk the Lemon Herb Dressing

In a small bowl or jar, combine the olive oil, fresh lemon juice, red wine vinegar, honey (or maple syrup), minced garlic, Dijon mustard, dried oregano, salt, and black pepper. Whisk (or shake, if using a jar) until the dressing is completely combined and looks creamy. This punchy, citrusy marinade is what sets Lemon Herb Pasta Salad apart from every other pasta salad out there.

Step 5: Toss and Chill

Pour the dressing all over your pasta and veggie mixture. Using salad tossers or two big spoons, gently fold everything together so it’s evenly coated. Give it a taste, and add a little more salt or lemon if your taste buds call for it. Cover your salad and refrigerate for at least 30 minutes—this short nap lets all the ingredients mingle and get to know each other for the most flavorful Lemon Herb Pasta Salad.

How to Serve Lemon Herb Pasta Salad

Garnishes

Finish your Lemon Herb Pasta Salad with a flourish! A few extra crumbles of feta, a handful of freshly chopped parsley or basil, and maybe some grated lemon zest will make the bowl extra inviting and undeniably beautiful. Don’t skip this step when you want your salad to really wow everyone at the table.

Side Dishes

This salad is scrumptious on its own, but it’s also right at home alongside grilled chicken, seared fish, or tender lamb chops. For a vegetarian meal, pair it with a chickpea dish or a creamy hummus platter. The bright, herby flavors are the perfect counterpoint to anything rich or smoky.

Creative Ways to Present

Lemon Herb Pasta Salad isn’t just for big bowls—try spooning it into lettuce cups, serving it as a filling for pita pockets, or arranging individual portions in mason jars for a picnic. For a party, you can even spear portions on small skewers for an elegant appetizer. The possibilities are as vibrant as the salad itself!

Make Ahead and Storage

Storing Leftovers

If you happen to have any Lemon Herb Pasta Salad left over, just pop it into an airtight container and stash it in the fridge. It will stay delicious for up to three days, and the flavors may deepen even more after a night of mingling.

Freezing

Freezing isn’t recommended for this salad. The fresh veggies and herbs lose their satisfying texture after thawing, and the feta can become grainy. For best results, enjoy Lemon Herb Pasta Salad fresh or within a few days of making it.

Reheating

This salad is meant to be enjoyed chilled or at room temperature, so you don’t need to reheat it. If it’s been in the fridge for a while, give it a gentle toss and let it sit out for 15-20 minutes before serving to take the chill off and encourage the flavors to shine.

FAQs

Can I make Lemon Herb Pasta Salad gluten-free?

Absolutely! Just swap out the regular pasta for your favorite gluten-free short pasta, and follow the instructions as usual. Check that your Dijon mustard is gluten-free as well, and you’ll be good to go.

What protein can I add to make this a meal?

For extra protein, try tossing in some grilled chicken, shrimp, or even chickpeas for a vegetarian option. These mix-ins turn Lemon Herb Pasta Salad into a hearty, satisfying main dish that still feels light and fresh.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice makes a big difference here, lending that bright, clean flavor that defines this salad. Bottled juice can work in a pinch, but if possible, invest in fresh lemons for the best-tasting Lemon Herb Pasta Salad.

How far in advance can I make this salad?

You can make it up to a day in advance! Just cover and refrigerate, then give it a good toss right before serving. If you add extra herbs or feta on top as garnish, wait until just before serving so they stay vibrant.

Can kids and picky eaters enjoy this salad?

Definitely! The veggies can be customized (you can leave out onions or peppers if needed), and the mild, tangy dressing is usually a hit with all ages. The colorful presentation makes it fun for kids to try, too.

Final Thoughts

Nothing says “bring on the sunshine” quite like Lemon Herb Pasta Salad. It’s fresh, versatile, and endlessly inviting—just the thing to liven up your next meal. Give it a try, get creative, and share it with your favorite people; you’ll be amazed at how quickly it disappears!

Lemon Herb Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 16 reviews

Author: Emma
Total Time: 25 minutes (plus chilling)
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Lemon Herb Pasta Salad is a refreshing and flavorful dish that’s perfect for summer gatherings or as a light meal. The combination of tangy lemon dressing, fresh herbs, and colorful vegetables makes it a crowd-pleaser.

Ingredients

Scale

Pasta Salad:

12 ounces short pasta (such as rotini or bowties)
1 1/2 cups cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely diced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, chopped

Dressing:

1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon honey or maple syrup
1 garlic clove, minced
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
Prepare the Salad: In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, parsley, and basil.
Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, honey, garlic, Dijon mustard, dried oregano, salt, and pepper until well combined.
Combine and Chill: Pour the dressing over the pasta salad and toss until everything is evenly coated. Refrigerate for at least 30 minutes before serving to allow the flavors to blend.
Serve: Serve the salad chilled or at room temperature.