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–+ servings
bright lemony chilled pasta salad

Lemon Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 45 minutes
Course Salad
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon

Ingredients
  

  • 8 ounce pasta fusilli, farfalle, or penne; short shape
  • 1 tablespoon salt for boiling water
  • 3 tablespoon extra-virgin olive oil
  • 1 large lemon zested and juiced
  • 1 clove garlic finely minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper flakes optional
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/3 cup red onion thinly sliced
  • 1/3 cup Kalamata olives pitted and sliced
  • 1/4 cup feta cheese crumbled
  • 2 tablespoon fresh parsley chopped
  • 2 tablespoon fresh basil optional; chopped

Instructions
 

  • Bring a large pot of water to a boil and season it with 1 tablespoon of salt.
  • Add the pasta to the boiling water and cook according to package instructions until al dente.
  • While the pasta cooks, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, black pepper, and red pepper flakes in a small bowl.
  • Drain the pasta in a colander, rinse briefly under cool water to stop cooking, and let it drain very well.
  • Add the cooled pasta to a large mixing bowl.
  • Add cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and basil to the bowl with the pasta.
  • Pour the lemon dressing over the pasta salad and toss gently with a wooden spoon until everything is evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
  • Cover the bowl and let the salad rest in the refrigerator for at least 20 minutes to allow flavors to meld.
  • Toss again just before serving and garnish with a little extra feta or herbs if desired.

Notes

For best flavor, use a good-quality extra-virgin olive oil and a fresh, juicy lemon, as both are central to the dish; avoid over-rinsing the pasta so it still holds the dressing, but do cool it enough that the cheese does not melt. This salad is flexible: add chickpeas or grilled chicken for extra protein, or swap vegetables based on what you have, keeping total volume similar. If making ahead, reserve a couple of tablespoons of dressing to stir in right before serving to refresh the flavors, and hold back some herbs and feta to sprinkle on top. Store leftovers tightly covered in the refrigerator for up to 2 days, and let them sit at room temperature for 10–15 minutes before eating to bring out the lemony aroma.
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