Rainbow Pasta Salad with Zesty Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant, colorful pasta salad bursting with fresh vegetables and a tangy lemon dressing for a refreshing twist on a classic. This Italian-inspired salad recipe, ready in about 30 minutes, pairs spaghetti, cherry tomatoes, 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 320 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
• 1 pint, halved cherry tomatoes
• 1 medium, diced cucumber
• 1 medium, diced red bell pepper
• 1 cup, cubed mozzarella balls
• 1 cup, torn arugula
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard

Instructions

1. Step 1: Cook spaghetti in a large pot of salted boiling water until al dente, then drain and toss with 1 tbsp olive oil to prevent sticking.
2. Step 2: In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, mozzarella, and arugula.
3. Step 3: Whisk together olive oil, lemon juice, balsamic vinegar, and Dijon mustard in a small bowl, then pour over the salad.
4. Step 4: Toss gently to coat, adjusting seasoning with salt and pepper. Serve chilled or at room temperature.