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Lemon Pasta Salad

Lemon Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 12 oz short pasta (rotini, fusilli, or farfalle)
  • 1 English cucumber, seeded and diced (about 1 cup)
  • 1/2 cup diced red bell pepper
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh dill
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice (from 2 large lemons)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or granulated sugar
  • 1 small clove garlic, finely minced
  • 1/2 teaspoon fine sea salt, plus more for pasta water
  • 1/4 teaspoon black pepper

Method
 

  1. Cook pasta in heavily salted boiling water until al dente, 8 to 10 minutes. Drain, rinse under cold water, and drain well.
  2. Whisk lemon juice, mustard, honey, garlic, salt, and pepper. Slowly add olive oil while whisking until smooth, about 1 minute.
  3. Dice cucumber, bell pepper, onion, and fresh dill. Place pasta in a large bowl.
  4. Toss pasta with dressing, then fold in vegetables, dill, and feta. Serve immediately or chill 30 minutes. Stir and refresh with a little lemon juice or oil before serving.

Notes

This salad tastes best after sitting in the fridge for at least an hour, but the vegetables will soften slightly over time. If making ahead, keep the feta and dill separate until right before serving.