Try making this simple Lemon Pasta Salad for a delicious combination of your favorite pasta, grape tomatoes, red pepper, and lemon. The perfect side dish that's easy to make, flavorful, and delicious.
If you craving another pasta salad recipe, then be sure to try making a Ranch BLT Pasta Salad. For another pasta dish that contains lemon, try making One Pot Pasta with Ricotta and Lemon.
I have a problem with missing lunch.
Normally I get so busy working that I just miss the time period 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 lemon pasta salad.
This recipe is simple to make, loaded with vegetables and topped with a deliciously tangy 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.
Let's get started!
Jump to:
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 taste even better on the second day.
What Type Of Pasta Should Be Used?
I prefer to use small or medium shell pasta, but you can use any kind that you prefer. 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 available in your pantry.
Ingredients You'll Need
- Pasta - Use any short pasta that you prefer. I love to use small or medium size shell pasta for this recipe.
- Grape Tomatoes - May use cherry tomatoes instead. Cut each small tomato in half or fourths to add a rich and slightly sweet flavor to the pasta salad.
- Red Bell Pepper - Chop a fresh red bell pepper into smaller pieces to give the salad a sweet almost fruity flavor. May substitute yellow or green pepper in the same unit of measure.
- Green Onion - Use the green and white parts of the green onion in the pasta salad. Provides a mild onion flavor and a bit of freshness.
- Garlic - Go for fresh garlic that you have to mince yourself or the jar version that has no additional ingredients.
- Lemon Juice and Zest - The main ingredient that gives the pasta salad a big lemon flavor! Use the juice of a lemon as well as the zest to provide a tangy flavor that pairs well with the pasta and the other ingredients.
- Honey - Adds a little sweetness to balance the tart flavors of the dressing. May also use agave or maple syrup in the same unit of measure.
- Olive Oil - Creates the base of the homemade dressing used to top the pasta salad.
- Brown Mustard - Added to the dressing to add a small amount of tangy raw mustard flavor. May substitute yellow mustard or dijon mustard.
See the recipe card below for exact ingredient quantities and instructions.
Step By Step Instructions
In a small bowl, whisk together the olive oil, lemon juice, brown mustard, honey, minced garlic, lemon zest, salt and ground black pepper until combined. Set aside.
Want To Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get comforting new recipes from us every week!
Cook the pasta in generously salted boiling water until al dente, tender but still firm to the bite. Carefully drain off the water and rinse the pasta with cool water before draining again. Transfer the pasta to a large bowl.
Add the grape tomatoes, bell pepper, and green onion. Stir to combine. Evenly pour the dressing over the pasta and gently stir to combine.
Feel free to season with some additional salt and ground black pepper to your preference. Enjoy!
Recipe Tips & Tricks
- Any pasta that is small to medium in size does work for this recipe. You can even use gluten-free pasta, chickpea, or protein pasta. Just cook as directed on the back of the package.
- Make sure that you do not overcook the pasta. Only cook until it is al dente and not soft or mushy.
- Stir in your favorite cooked protein before serving. Try adding cooked chicken, shrimp, tofu, or salmon.
- Before serving top with some crumbled goat cheese or feta cheese for additional fat and a creamy texture ingredient.
Storage
You can store any leftovers of this pasta in the refrigerator in an airtight container for up to 4 days. Just make sure that you give it a good mix before serving it again. As the dressing can settle at the bottom of the container.
More Recipes You'll Love
- Ranch BLT Pasta Salad
- One Pot Pasta with Ricotta and Lemon
- One Pot Creamy Alfredo with Bacon and Peas
- Tomato Peach Salad
- Everyday Salad
- Easy Lasagna Recipe
Have any comments, questions, or other delicious ideas and ways to enjoy this Lemon Pasta Salad Recipe? Please share them in the comment section below!
📖 Recipe
Lemon Pasta Salad
Equipment
- 1 large mixing bowl
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon brown mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 ounces pasta, medium shells
- 1 cup grape tomatoes, halved
- ¾ cup red bell pepper, chopped
- ½ cup green onion, chopped
Instructions
- In a small bowl, whisk together the 4 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon brown mustard, 1 teaspoon honey, 1 clove minced garlic, 1 teaspoon lemon zest, ½ teaspoon salt and ¼ teaspoon ground black pepper until combined. Set aside.
- Cook the 6 ounces pasta in generously salted boiling water until al dente, tender but still firm to the bite.
- Carefully drain off the water and rinse the pasta with cool water before draining again. Transfer the pasta to a large bowl.
- Add the 1 cup halved grape tomatoes, ¾ cup red bell pepper, and ½ cup chopped green onion. Stir to combine. Evenly pour the dressing over the pasta and gently stir to combine.
- Feel free to season with some additional salt and ground black pepper to your preference. Enjoy!
- Store any leftovers of this pasta in the refrigerator in an airtight container for up to 4 days.
Notes
- Any pasta that is small to medium in size does work for this recipe. You can even use gluten-free pasta, chickpea, or protein pasta. Just cook as directed on the back of the package.
- Make sure that you do not overcook the pasta. Only cook until it is al dente and not soft or mushy.
- Stir in your favorite cooked protein before serving. Try adding cooked chicken, shrimp, tofu, or salmon.
- Before serving top with some crumbled goat cheese or feta cheese for additional fat and a creamy texture ingredient.
Original post date 04/13/2016. Updated 01/22/2020 & 04/21/2023.
Sonya says
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.
admin says
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.
Tamara says
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!
admin says
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 🙂