Garden Pasta Salad with Lemon-Herb Dressing
Fresh, bright pasta salad loaded with cherry tomatoes, cucumbers, and olives, tossed in a zesty lemon-herb vinaigrette. Perfect for meal prep or a light dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 9g
lightrefreshingamericanvegetarianvegetariantenderweeknightmeal-prep
Ingredients
- 12 oz pasta (penne or fusilli)
- 2 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- ¼ cup red onion, thinly sliced
- ¾ cup kalamata olives, halved
- 3 tbsp fresh parsley and dill, chopped (or dried herbs)
- 1 whole lemon (juiced)
- 5 tbsp olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Boil pasta in salted water until al dente, ~9 minutes. Drain and rinse under cold water until chilled.
- 2
Whisk together lemon juice, olive oil, herbs, salt, and pepper in a large bowl.
- 3
Add chilled pasta, tomatoes, cucumber, red onion, and olives to the bowl.
- 4
Toss until well coated. Taste and adjust salt and pepper as needed.
- 5
Serve immediately or refrigerate up to 4 hours. Toss again before serving.
Tools you’ll need
- large pot
- colander
- large mixing bowl
- whisk
- cutting board
- knife
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