Go Back
–+ servings
Lemon Pasta Salad

Zesty Lemon Pasta Salad: Fresh and Flavorful Delights Await

This refreshing Lemon Pasta Salad is a vibrant, healthy side dish that's perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 oz Pasta Any type can be used; buckwheat spirals are a great gluten-free option.
  • 1 cup Broccoli Adds crunch and nutrition; swap with asparagus or peas for variety.
  • 1 cup Green Beans Offers a fresh snap; both fresh and frozen work well.
  • 1 cup Cherry Tomatoes Provides a juicy burst; any small tomato variety is fine.
For the Dressing
  • 3 tbsp Tahini Adds creaminess; substitute with nut butter for a different flavor profile.
  • 3 tbsp Olive Oil Delivers healthy fats; can be swapped with avocado oil for a twist.
  • 1 zest Lemon Infuses tanginess into the salad; lime juice could also work.
  • 3 tbsp Apple Cider Vinegar Lightly acidic; white wine vinegar is a suitable alternative.
  • 1 tbsp Dijon Mustard Acts as an emulsifier for the dressing; yellow mustard can replace it.
  • 1 tbsp Agave Nectar Balances the flavors with sweetness; try maple syrup for a change.
  • 2 tbsp Warm Water Helps adjust dressing consistency; cold water can be used if preferred.
Herbs & Seasonings
  • 1/4 cup Basil Leaves Offers freshness; dill or parsley can change up the flavor.
  • 1/4 cup Parsley Enhances freshness; cilantro is another option for a bolder taste.
  • 1/2 cup Sun-Dried Tomatoes Infuses a tangy sweetness; regular tomatoes may work in a pinch.
  • to taste Salt For seasoning; adjust to your taste for the perfect blend.
  • to taste Pepper For seasoning; adjust to your taste for the perfect blend.

Equipment

  • Large Pot
  • Colander
  • Mixing bowl
  • Whisk
  • Serving spoon

Method
 

Step-by-Step Instructions
  1. Boil the pasta in a large pot of salted water until al dente, about 8–10 minutes. Drain and rinse under cold water to cool.
  2. Whisk together tahini, olive oil, lemon juice, apple cider vinegar, Dijon mustard, and agave nectar. Add salt and pepper, whisk until smooth, adjusting consistency with warm water as needed.
  3. In a large bowl, combine cooled pasta, broccoli, green beans, cherry tomatoes, and sun-dried tomatoes. Add chopped basil and parsley; toss gently to mix.
  4. Drizzle half the dressing over the salad and toss thoroughly to coat. Adjust seasoning as needed.
  5. Cover and chill for at least an hour before serving to enhance flavors. Toss again before serving and add more dressing if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 60mgCalcium: 8mgIron: 10mg

Notes

Customizable with favorite vegetables and easily made in advance for meal prep.

Tried this recipe?

Let us know how it was!