Lemon Pasta Salad Mediterranean (Printable)

Refreshing Mediterranean pasta with zesty lemon, crisp vegetables, and herbs—ideal for warm weather gatherings.

# What You Need:

→ 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

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

# How-To Steps:

01 - Boil pasta in salted water until al dente. 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 - Toss 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 - Add crumbled feta cheese and toss lightly. Season to taste and serve immediately or refrigerate 1 hour for flavors to meld.

# Helpful Tips:

01 -
  • The dressing gets better as it sits, so leftovers taste even more vibrant the next day
  • It travels beautifully without wilting or becoming soggy like other pasta salads
  • You can prep everything in advance and toss it together in under five minutes
02 -
  • Rinse the pasta thoroughly under cold water or it will keep cooking and turn mushy
  • Add the fresh herbs right before serving so they stay bright and dont discolor
  • The pasta will absorb the dressing as it sits, so make a little extra if serving later
03 -
  • Use a microplane or fine grater for the lemon zest to avoid the bitter white pith
  • Let the dressed salad sit for at least 30 minutes before serving for the best flavor integration

Return