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This Lemon Pasta Salad is a delicious combination of pasta, tomatoes, red pepper, and lemon. It makes the perfect side dish that is easy to make, flavorful, and delicious.
I have a problem with missing lunch.
Normally I get so busy working that I miss the time to eat lunch. To make sure that this doesn’t happen I try to make sure that I have grab and go options in the refrigerator to pair with a protein for a quick and easy lunch. One recipe that I love and make repeatedly is this lemon pasta salad.
This recipe is simple to make, loaded with vegetables and is topped with a delicious homemade dressing. This pasta salad is fresh with the flavor of lemon and filling with the addition of pasta. This recipe can be served as a side dish, paired with some chicken, or enjoyed on its own.
When should I make pasta salad?
You can make pasta salad anytime. It is perfect to make in advance to enjoy later. This lemon pasta salad actually gets better the longer it marinates. The flavors in this dish come together and it tastes even better the second day.
What type of pasta should be used?
I used small shells pasta, but you can use any kind that you like. I have previously made it with penne pasta and it was just as delicious. Use whatever pasta you want to make this recipe your own.
You may also use gluten-free, chickpea pasta, or any other pasta that you currently have in your pantry.
What ingredients for this simple pasta salad?
- Pasta
- Tomatoes
- Red bell pepper
- Green onion
- Garlic
- Lemon juice and zest
- Olive oil
- Brown mustard
How to make the best pasta salad ever:
In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, and lemon peel until combined. Taste the dressing and add salt and pepper to your preference.
Cook the pasta in salted boiling water until tender but still firm to the bite. Drain and rinse the pasta with cool water and drain again. Transfer the pasta into a large bowl. Add the tomatoes, bell pepper, green onions, and toss. Pour the dressing over the pasta and toss to coat.
Feel free to season with additional salt and pepper to taste. Store in the refrigerator in an airtight container up to 4 days.
Lemon Pasta Salad
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon brown mustard
- 1 garlic clove, minced
- 1 teaspoon lemon zest
- 6 ounces pasta, small shells
- 1 cup grape tomatoes, halved
- ¾ cup red bell pepper, chopped
- ½ cup green onion, chopped
- salt and pepper to taste
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, and lemon peel until combined.
- Taste the dressing and add salt and pepper to your preference.
- Cook the pasta in salted boiling water until tender but still firm to the bite.
- Drain and rinse the pasta with cool water and drain again. Transfer the pasta into a large bowl.
- Add the tomatoes, bell pepper, green onions, and toss.
- Pour the dressing over the pasta and toss to coat.
- Feel free to season with additional salt and pepper to taste and you may also top with some crumbled feta cheese. Store in the refrigerator in an airtight container up to 4 days.
Nutrition
Want more simple side dish ideas? Try these:
Have any comments, questions, or other delicious ideas for this Lemon Pasta Salad? Please share them in the comments below!
What a delicious looking dish! And I’m glad you still had a good dish. I went to a vegan restaurant once, and it was strange as a non-vegan, but boy I think you would have loved the many options!
Thank you! Yes I guess that would be a little weird, but so far it hasn’t been too hard for me to find great options at any restaurant 🙂
I’m not vegan, but I don’t like to eat meat too much when I go out to eat because I’m concerned about eating poor quality meat. So I often look for vegetarian options without gluten, dairy, or eggs and it is difficult. So, I can imagine finding vegan meals would be difficult.
The pasta dish sounds delish. I’ve never tried brown mustard in a pasta dish though, but I bet it adds a nice flavor.
It really can be challenging, but you are so right about restaurant quality meat. The brown mustard really adds a very nice flavor to this dish.