Herb-Infused Spring Pasta Salad
A refreshing pasta salad combining zesty lemon, fresh herbs, and crisp spring vegetables. This Mediterranean-inspired salad recipe (vegan), ready in about 25 minutes, pairs Pasta, Cucumber, Red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 200 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, fusilli or penne Pasta
- 1, diced Cucumber
- 1/2, finely diced Red onion
- 1/4 cup, chopped Fresh mint
- 1/4 cup, chopped Fresh parsley
- 1, zested and juiced Lemon
- 3 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Cook 12 oz pasta according to package instructions, then drain and toss with 1 tsp salt to coat.
- Step 2: In a large bowl, combine 1 cup diced cucumber, 1/2 cup diced red onion, 1/4 cup chopped mint, and 1/4 cup chopped parsley.
- Step 3: In a small jar, whisk together 3 tbsp olive oil, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 4: Pour the dressing over the pasta and vegetable mixture. Toss until evenly coated, ensuring each strand of pasta has a vibrant citrus-herb glaze.
- Step 5: Chill for 10 minutes before serving, allowing the flavors to meld and the pasta to firm up.
