Lemon Pasta Salad

5 from 1 vote

This no-frills lemon pasta salad is so simple but tastes SO fresh and delicious. It's the perfect make-ahead dish for summer gatherings, and it’s easy to customize with your favorite add-ins.

Prep Time5

Course: pasta, Salad

Cuisine: Mediterranean

Keyword: Lemon pasta salad

Servings: servings

Calories: 305kcal

Author: Katia

Ingredients

Pasta

8 oz (220 grams) short cut pasta (fusilli, penne, shells..)

Lemon Garlic Dressing

3 tablespoon extra virgin olive oil
2 tablespoon lemon juice
2 lemons, zest
1 teaspoon honey
¼ teaspoon grated garlic
½ teaspoon salt, plus more to taste
3 tablespoon Fresh basil, chopped
3 tablespoon Fresh parsley, chopped
¼ cup shaved parmesan
2 tablespoon toasted pine nuts
Freshly ground black pepper

Instructions

Cook the pasta: According to the packet instructions, cook the pasta in a large pot of salted boiling water. Drain as soon as it's done, then rinse under cold water and drain again. You want to bring the temperature down.
Make the dressing: Add the olive oil, lemon juice, zest, honey, garlic, and salt to a glass jar with a lid and shake until well emulsified.
Assemble: Add the cooked pasta to a large salad bowl, add the dressing and the chopped herbs, and toss until well combined. Taste and make sure you're happy with the seasoning. You might add a bit more salt, pepper, or lemon juice.
Serve: Sprinkle the shaved parmesan cheese and pine nuts (optional) and finish with freshly ground black pepper and a touch of chili flakes, if you like. You can enjoy it immediately or store it in an airtight container in the fridge. Pasta salad improves as it rests and tastes even better the next day (it keeps for 3 days in the fridge).

Notes

Storage tips: This lemon pasta salad will last 3 days if stored in an airtight container in the refrigerator. If leftovers dry out, stir in a little bit of olive oil to revive the pasta.

Nutrition facts: The nutrition values for one serving are based on an online nutrition calculator. They are estimates only and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition