Lemon Vinaigrette Pasta Salad
A refreshing pasta salad with a bright lemon vinaigrette, loaded with vegetables and herbs for a light, tangy lunch. This italian-inspired salads ready in about 15 minutes pairs pasta (rotini or penne), (halved) cherry tomatoes, (diced) cucumber 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 280 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 pasta (rotini or penne)
- 1 cup (halved) cherry tomatoes
- 1/2 cup (diced) cucumber
- 1/4 cup (thinly sliced) red onion
- 1/4 cup (chopped) fresh parsley
- 1 (zested and juiced, 2 tbsp juice) lemon
- 3 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a large bowl, combine cooked and cooled pasta, cherry tomatoes, diced cucumber, and sliced red onion. Toss to mix.
- Step 2: In a small bowl, whisk together lemon juice, lemon zest, extra-virgin olive oil, Dijon mustard, salt, and black pepper until emulsified. Pour over the pasta mixture and toss until evenly coated.
- Step 3: Stir in chopped parsley and let the salad sit for 15 minutes to allow flavors to meld before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Vinaigrette Pasta Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon Vinaigrette Pasta Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pasta (rotini or penne) from drying out.
Can I substitute ingredients in Lemon Vinaigrette Pasta Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon Vinaigrette Pasta Salad for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon Vinaigrette Pasta Salad?
Italian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for summer picnics, light and refreshing.
- ★★★★★
Loved it! Made for my kids' lunchboxes and they devoured it.
- ★★★★☆
Great flavor, but the lemon vinaigrette was a bit too tangy for my taste.
