Pin this Summer potlucks used to stress me out until I discovered the magic of make-ahead pasta salads. I threw this lemon version together on a sweltering July afternoon when my AC broke and cooking felt impossible. The bright, tangy flavors saved the day and everyone asked for the recipe.
I brought this to my best friend's rooftop birthday party last summer. The host had forgotten to plan sides, so this bowl ended up feeding twelve people alongside takeout pizza. Someone literally licked the bowl clean.
Ingredients
- 250 g (9 oz) short pasta: Fusilli catches the dressing in those perfect little corkscrews but penne or farfalle work just as well
- 1 tsp salt: This seasons the pasta water from the inside out
- 1 cup cherry tomatoes: Look for ones that feel heavy for their size
- 1 cup cucumber: English cucumbers have thinner skins and fewer seeds
- 1/4 cup red onion: Soaking the diced onion in cold water for 10 minutes tames the bite
- 1/2 cup yellow bell pepper: Adds sweetness and crunch that balances the acid
- 1/4 cup kalamata olives: These bring a salty punch but you can skip them
- 1/2 cup feta cheese: Room temperature feta crumbles more beautifully
- 1/4 cup fresh parsley: Flat leaf has more flavor than curly
- 2 tbsp fresh basil: Tear the leaves by hand instead of chopping for better aroma
- 1/4 cup extra-virgin olive oil: The good stuff matters since its the base of the dressing
- Zest of 1 lemon: Zest before juicing or it becomes impossible to grip
- 3 tbsp freshly squeezed lemon juice: Room temperature lemons yield more juice
- 1 tsp Dijon mustard: This helps the dressing emulsify and stay creamy
- 1 clove garlic: Freshly minced beats jar garlic every time
- 1/2 tsp honey or maple syrup: Just enough to round out the sharpness
- 1/2 tsp sea salt: Adjust this based on how salty your feta is
- 1/4 tsp black pepper: Freshly cracked makes a noticeable difference
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook pasta until al dente. Drain and rinse immediately under cold water until the pasta feels cool to the touch.
- Prep the vegetables:
- While the pasta cooks, halve the cherry tomatoes, dice the cucumber and bell pepper, and chop the onion into tiny pieces. The uniform sizing makes every forkful perfect.
- Combine the salad:
- Dump the cooled pasta into your largest bowl and add all those prepped vegetables along with olives, feta, parsley, and basil.
- Make the dressing:
- Whisk together olive oil, lemon zest, lemon juice, Dijon, garlic, honey, salt, and pepper until it thickens slightly.
- Toss and coat:
- Pour the dressing over the salad and fold everything together gently until each piece of pasta glistens.
- Chill and serve:
- Taste a noodle and add more salt or lemon if needed. Refrigerate for at least 30 minutes before serving to let the flavors mingle.
Pin this This became my go-to contribution after my sister-in-law asked me to bring it to every single family gathering for three years straight. Now it just feels like home in a bowl.
Make It Yours
Swap in mozzarella pearls if you want something milder than feta. Artichoke hearts and roasted red peppers turn this into an Italian inspired version. Arugula instead of herbs adds a peppery bite that cuts through the dressing.
Serving Suggestions
This shines alongside anything grilled because the acid cuts through rich meats. I love it with herb crusted salmon or chicken kebabs. A crisp white wine like Sauvignon Blanc pulls everything together perfectly.
Storage and Prep
The salad keeps beautifully for three days in the fridge but the vegetables start to soften after 24 hours. I always chop and store the veggies separately from the dressed pasta if making it ahead.
- Reserve a handful of fresh herbs to sprinkle on top before serving
- Bring the salad to room temperature for 20 minutes before serving
- Add the olives right before serving so they do not discolor the pasta
Pin this Hope this becomes your summer standby too.
Recipe FAQs
- → What pasta types work best for this salad?
Short pasta shapes like fusilli, penne, or farfalle hold the dressing well and provide great texture.
- → Can I prepare this salad ahead of time?
Yes, chilling for at least 30 minutes helps the flavors meld and enhances the overall taste.
- → How can I make this dish suitable for a vegan diet?
Simply omit the feta cheese or substitute it with a plant-based cheese alternative.
- → What are good protein additions to complement this pasta?
Grilled chicken, shrimp, or chickpeas add protein and make the dish more filling.
- → Is it possible to make this salad gluten-free?
Yes, use gluten-free pasta varieties to accommodate gluten sensitivity or preferences.