Lemon Herb Pasta Salad
Tender pasta tossed with fresh vegetables, herbs, and a bright lemon-olive oil dressing. Ready in 20 minutes—perfect for lunch, picnics, or meal prep.
- Total time
- 20 min
- Servings
- 4
- Calories
- 312
- Protein
- 10g
lightsimpleamericanvegetariantenderfluffypicnicmeal-prep
Ingredients
- 8 oz pasta (penne, fusilli, or farfalle)
- 1.5 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- ¼ cup fresh parsley or basil, chopped
- 1 whole lemon (zested and juiced)
- 3 tbsp olive oil
Instructions
- 1
Boil pasta in salted water until al dente, ~9 minutes. Drain, rinse with cold water until cool.
- 2
Halve the cherry tomatoes and dice the cucumber into 1/2-inch pieces.
- 3
Whisk lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl.
- 4
Combine cooled pasta, tomatoes, cucumber, and parsley in a large bowl.
- 5
Pour dressing over salad and toss gently until all pieces are coated.
- 6
Taste and adjust seasoning. Serve at room temperature or chilled.
Tools you’ll need
- large pot
- colander
- cutting board
- chef's knife
- small bowl
- whisk
- large mixing bowl
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