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.
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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
