Pasta Salad with Lemon dressing

Pasta salad is one of those versatile and delicious dishes that cannot be missing from my table during the summer. This is one of the pasta salads that always looks good and is served as a side to a pizza, roasted vegetables or a good sandwich.

Pasta salad is one of those versatile and delicious dishes that cannot be missing from my table during the summer. This is one of the pasta salads that always looks good and is served as a side to a pizza, roasted vegetables, or a good sandwich.

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ABOUT THIS RECIPE

Lemon Dressing Pasta Salad is an easy, quick, and delicious recipe for any occasion. Whether for a family meal, a dinner with friends, or to take in a container to work, this dish will always be a success.

Also, you can make it 100% to your liking with your favorite ingredients. You can put olives, artichoke hearts, salami as in the Italian salad, etc.

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INGREDIENTS FOR THE SALAD

  • Pasta, use wheat or bean, or garbanzo pasta if you want the salad to be gluten-free and higher in protein.
  • For lemon dressing, you can also use Italian vinaigrette or olive oil and thin wine or balsamic vinegar.
  • Tomato, I like to use cherry tomato, grape tomato, or any other. The truth is that with anyone, it tastes delicious.
  • Cucumber, for salads or ceviches, it is better to use English cucumber or Persian cucumber. They have fewer seeds and juice.
  • Fresh basil, but you can also use fresh parsley or mint.
  • Feta cheese The brand of vegan feta cheese that I like is Violife. Use the one you like.
  • Bell pepper, use red pepper or any other color; use small or large diced pepper.

HOW TO MAKE PASTA SALAD?

Cook the pasta following the package instructions. Once it’s ready, drain it and let it cool completely.
Meanwhile, prepare the remaining ingredients. Cut the tomatoes, cucumber, and pepper, and prepare the dressing.

In a large bowl, place the pasta with the tomatoes, cucumber, and bell pepper.
Add the lemon dressing a little at a time and mix well to make sure the entire salad is covered.

Sprinkle the feta cheese on top of the salad and finish with the basil leaves. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to blend.

FREQUENTLY ASKED QUESTIONS

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TIPS FOR MAKING THE BEST PASTA SALAD

Choose the right pasta: Short pasta is best for pasta salads because they hold their shape and texture better than long pasta. Some popular options are fusilli, penne, farfalle, and rotini.

Cook the pasta al dente – Make sure you cook the pasta al dente to prevent it from getting too soft in the salad.

Rinse pasta under cold water: After cooking pasta, rinse it under cold water to stop cooking and cool it down quickly.

Refrigerate before serving: To allow the flavors to blend and the salad to be fresh and crisp, refrigerate for at least 30 minutes before serving.

Finish the salad: Add a few additional ingredients like fresh herbs, seeds, nuts, or grated cheese to give the salad an appealing look and added texture.

Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

pasta salad with lemon dressing 9 2

Pasta Salad with Lemon Dressing

Alejandra Graf
Pasta salad is one of those versatile and delicious dishes that cannot be missing from my table during the summer. This is one of the pasta salads that always looks good and is served as a side to a pizza, roasted vegetables or a good sandwich.
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 6 people
Calories 331 kcal

Equipment

  • 1 pasta pot
  • 1 Salad bowl to make the salad

Ingredients
  

  • 1 lb uncooked short pasta
  • 2 cups cherry tomatoes halved
  • 1 cup cubed cucumber
  • ¼ cup basil leaves
  • ½ cup feta cheese
  • ¾ cup bell pepper sliced
  • Salt to taste but be generous.
  • 1 lemon dressing

Instructions
 

  • To prepare a delicious pasta salad, start by cooking the pasta according to the instructions on the package. Once it's cooked, drain the pasta and let it cool completely. While the pasta is cooling, you can prepare the other ingredients. Chop the tomatoes, cucumber, and bell pepper and set them aside.
    Mix lemon juice with olive oil and a pinch of salt for the dressing. In a large bowl, combine the cooked pasta with the chopped vegetables. Slowly pour the dressing over the salad and mix well to ensure everything is coated.
    Finish by sprinkling feta cheese and basil leaves on top. Store the salad in the fridge for at least 30 minutes before serving to allow the flavors to blend.

Notes

  • Transfer the salad to an airtight container.
  • Refrigerate the pasta salad: Place the container in the refrigerator and ensure the salad is always refrigerated. Please do not leave the salad out of the refrigerator for more than 2 hours to prevent it from spoiling.
  • Eat within 3-4 days: Pasta salad can last in the fridge for 3-4 days if stored properly. After that time, it can start to lose flavor and texture.
  • Add additional dressing if needed: You may need to add a little more dressing to the salad before serving it again, as some ingredients can soak up the dressing over time.

Nutrition

Serving: 1servingCalories: 331kcalCarbohydrates: 61gProtein: 12gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 154mgPotassium: 357mgFiber: 3gSugar: 4gVitamin A: 947IUVitamin C: 36mgCalcium: 89mgIron: 2mg
Keyword cold pasta dressing, easy pasta salad, pasta salad

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
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BREAKFAST

VEGGIES

MAINS

SALADS