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Fresh That Girl Summer Pasta Salad Recipe with Easy Lemon Herb Vinaigrette

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A light, bright, and refreshing summer pasta salad featuring rotini pasta, fresh vegetables, and a tangy lemon herb vinaigrette. Perfect for picnics, BBQs, or quick lunches.

Ingredients

Scale
  • 12 oz (340 g) rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced (seedless if possible)
  • 1/2 red onion, finely chopped
  • 1/2 cup sliced Kalamata olives
  • 1/2 cup shredded carrots
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh dill, chopped (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) rotini pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta for the salad. Shake off excess water and transfer to a large mixing bowl.
  3. While pasta cooks, halve 1 cup cherry tomatoes, dice 1 cucumber, finely chop 1/2 red onion, slice 1/2 cup Kalamata olives, and shred 1/2 cup carrots. Add all to the bowl with pasta.
  4. In a small bowl or mason jar, combine 1/4 cup freshly squeezed lemon juice, 1/3 cup extra virgin olive oil, 1 tablespoon Dijon mustard, 1 teaspoon honey, and 1 minced garlic clove. Add 2 tablespoons chopped fresh parsley, 1 tablespoon chopped basil, and 1 tablespoon chopped dill. Season with salt and freshly ground black pepper. Whisk or shake vigorously until emulsified.
  5. Pour the vinaigrette over the pasta and veggies. Toss gently but thoroughly to coat everything evenly. Add 1/2 cup crumbled feta cheese and fold it in carefully to retain some texture.
  6. Refrigerate the salad for at least 30 minutes to allow flavors to meld. Before serving, give it a light toss and adjust seasoning if needed.

Notes

Pat cucumbers and tomatoes dry before mixing to avoid watery salad. Rinse pasta under cold water after cooking to stop cooking and prevent mushiness. Salad tastes better after chilling for at least 30 minutes. Use fresh lemon juice for best flavor. For vegan option, omit feta and replace honey with maple syrup.

Nutrition

Keywords: summer pasta salad, lemon herb vinaigrette, fresh pasta salad, easy pasta salad, healthy pasta salad, picnic salad, rotini pasta salad

Find it online: https://grubella.com/fresh-that-girl-summer-pasta-salad-recipe-with-easy-lemon-herb-vinaigrette/