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
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.
Notes
- This salad can be made up to a day in advance — just toss again before serving.
- Add grilled chicken or chickpeas for extra protein if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 5g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
