Description
This easy farmers market pasta salad with lemon vinaigrette is the perfect summer side dish, featuring roasted tomatoes, salted cucumbers, and a bright, punchy dressing that clings to every piece of pasta. It’s quick to make, endlessly adaptable, and guaranteed to change your mind about cold pasta.
Ingredients
- 12 ounces short pasta (rotini, fusilli, or farfalle)
- 1 pint cherry or grape tomatoes (Sungolds preferred)
- 1 large English cucumber (or 2 smaller Persian cucumbers)
- 1 red bell pepper (orange or yellow works too)
- 1/2 cup thinly sliced red onion
- 4 ounces feta cheese (block style, crumbled by hand)
- 1/2 cup fresh basil leaves (chiffonade-cut)
- 1/4 cup fresh parsley (flat-leaf, chopped)
- 2 tablespoons capers (optional)
- 1/3 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon Dijon mustard
- 1 clove garlic (minced or grated)
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon salt (plus more for pasta water)
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F. Fill a large pot with water, add a generous tablespoon of salt, and bring to a rolling boil.
- Halve the cherry tomatoes and arrange cut-side up on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with a pinch of salt, and roast for 15-20 minutes until blistered and caramelized. Let cool on the sheet.
- Halve the cucumber lengthwise, scoop out the seeds, and slice into 1/4-inch half-moons. Toss with 1/2 teaspoon salt in a small bowl and let sit for 10 minutes. Drain and pat dry.
- Cook the pasta in the boiling water according to package directions until al dente (about 8-10 minutes). Drain in a colander, rinse briefly with cool water, and shake well to remove excess water.
- In a medium bowl or jar, combine lemon juice, lemon zest, Dijon mustard, minced garlic, honey, salt, and pepper. Whisk together, then slowly drizzle in olive oil while whisking continuously (or shake in a sealed jar for 30 seconds) until emulsified. Taste and adjust.
- In a large mixing bowl, combine the cooked pasta, roasted tomatoes (with any juices), drained cucumber, diced bell pepper, and sliced red onion. Pour about 3/4 of the vinaigrette over the top and toss gently with tongs until evenly coated.
- Gently fold in the crumbled feta, capers (if using), and most of the fresh basil and parsley. Reserve a little for garnish. Let the salad sit at room temperature for at least 15 minutes before serving.
- Before serving, give the salad one more toss, add remaining dressing if dry, and adjust salt and pepper to taste. Top with reserved herbs and extra black pepper.
Notes
Salt your pasta water generously—about 1 tablespoon kosher salt per 4 quarts water. Cook pasta al dente (1 minute less than package directions) to avoid mushiness. Rinse pasta gently with cool water to stop cooking and remove excess starch. Dress pasta while still warm for better absorption. Let salad rest at least 15 minutes before serving for flavors to meld. Add fresh herbs just before serving to prevent them from turning black. For make-ahead, prep components separately and toss together about an hour before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days; add a splash of olive oil or lemon juice when serving again. Not recommended for freezing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 c
- Calories: 320
- Sugar: 6
- Sodium: 520
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 40
- Fiber: 4
- Protein: 9
Keywords: pasta salad, farmers market, lemon vinaigrette, summer, vegetarian, side dish, potluck, easy