Lemon-Dill Pasta Salad with Roasted Cherry Tomatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A bright, refreshing pasta salad featuring al dente spaghetti tossed with roasted tomatoes, fresh herbs, and a zesty lemon dressing. This mediterranean-inspired salads ready in about 40 minutes pairs spaghetti, cherry tomatoes, olive oil 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 425 calories and feeds 4, 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 spaghetti
• 2 cups cherry tomatoes
• 2 tbsp olive oil
• 3 tbsp fresh dill
• 1 lemon
• 1/2 cup red onion
• 1/2 cup feta cheese
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups cherry tomatoes with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet, then roast for 20 minutes until blistered and softened.
2. Step 2: Cook 12 oz spaghetti in a large pot of boiling salted water for 8 minutes until al dente; drain and rinse under cold water to stop cooking.
3. Step 3: Finely chop 3 tbsp fresh dill, then zest and juice 1 lemon into a bowl. Whisk in 2 tbsp olive oil, 1/4 tsp black pepper, and 1/2 cup thinly sliced red onion.
4. Step 4: Combine drained spaghetti, roasted tomatoes, and lemon dressing in a large bowl; gently fold in 1/2 cup crumbled feta cheese until evenly distributed.