Description
A quick, easy, and refreshing pasta salad with crisp vegetables and a bright lemon vinaigrette, perfect for a healthy lunch or side dish.
Ingredients
Scale
- 8 ounces rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1/2 small red onion, finely chopped (optional)
- 1 cup shredded carrots
- 1/4 cup fresh basil leaves, chopped (or parsley)
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/3 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions, usually 9-11 minutes for al dente. Stir occasionally to prevent sticking.
- Drain and rinse pasta under cold water to stop cooking and cool it down. Set aside to drain completely.
- While pasta cooks, wash and chop cherry tomatoes, cucumber, red bell pepper, red onion, and shred carrots. Chop fresh basil leaves and crumble feta cheese if using.
- In a small bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, and honey. Season with salt and pepper to taste. Whisk vigorously until smooth and slightly thickened.
- In a large bowl, combine cooled pasta with chopped vegetables and fresh basil. Pour vinaigrette over salad and toss gently but thoroughly to coat evenly.
- If using feta, sprinkle it on top last and give a gentle final toss.
- Let salad sit for 10-15 minutes at room temperature to allow flavors to meld.
- Taste and adjust seasoning if needed before serving.
Notes
Rinse pasta with cold water to stop cooking and prevent mushiness. Pat vegetables dry to avoid watery salad. Whisk dressing thoroughly for smooth emulsion. Let salad rest before serving to meld flavors. Can be made ahead and stored in fridge for up to 3 days. For vegan version, omit feta and use maple syrup instead of honey.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 280
- Fat: 9
- Carbohydrates: 38
- Fiber: 5
- Protein: 7
Keywords: lemon vinaigrette, pasta salad, healthy lunch, fresh vegetables, easy recipe, vegetarian, gluten-free option