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    Home » Recipes » Salads

    Lemon Pasta Salad

    Published: Apr 21, 2023 · Modified: May 5, 2023 by LaKita · This post may contain affiliate links · 4 Comments

    Jump to Recipe
    overhead view of pasta salad in a white bowl beside a fork on marble surface
    overhead view of serving of finished pasta salad in a white bowl

    This post may contain affiliate links which won’t change your price but will share some commission. Please read my disclosure policy.

    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.

    overhead view of finished pasta salad in white bowl beside a fork on marble surface

    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?
    • What Type Of Pasta Should Be Used?
    • Ingredients You'll Need
    • Step By Step Instructions
    • Recipe Tips & Tricks
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe

    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

    overhead view of ingredients needed to make pasta salad in separate bowls
    1. Pasta - Use any short pasta that you prefer. I love to use small or medium size shell pasta for this recipe.
    2. 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.
    3. 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.
    4. 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.
    5. Garlic - Go for fresh garlic that you have to mince yourself or the jar version that has no additional ingredients.
    6. 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.
    7. 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.
    8. Olive Oil - Creates the base of the homemade dressing used to top the pasta salad.
    9. 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.

    close up side view of salad dressing in small jar with lid on it.

    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.

    ingredients to make pasta salad added to large glass mixing bowl
    pasta salad topped with dressing in large glass mixing bowl

    Feel free to season with some additional salt and ground black pepper to your preference. Enjoy!

    finished pasta salad in large glass mixing bowl

    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. 

    close up sideview of finished pasta salad in bowl topped with lemon zest and black pepper

    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
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      Quick and Easy Warm Pasta Salad Recipe
    • overhead view of salad on white plate beside fork
      Grilled Corn Salad
    • overhead view of egg salad in a bowl beside a spoon on marble surface
      Easy Southern Style Egg Salad Recipe
    • overhead view of greek chicken salad in white bowl beside a fork and two other bowls with the rest of the ingredients
      Greek Chicken Salad

    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

    overhead view of serving of finished pasta salad in a white bowl

    Lemon Pasta Salad

    LaKita Anderson
    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.
    4.29 from 28 votes
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    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Course Salad
    Cuisine American
    Servings 6
    Calories 207 kcal

    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.

    Nutrition

    Calories: 207kcalCarbohydrates: 26gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 199mgPotassium: 196mgFiber: 2gSugar: 4gVitamin A: 874IUVitamin C: 31mgCalcium: 19mgIron: 1mg

    *All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.

    Keyword lemon pasta salad
    Did You Make This Recipe?Tag @SimplyLaKita on Instagram with #SimplyLaKita

    Original post date 04/13/2016. Updated 01/22/2020 & 04/21/2023.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Sonya

      April 17, 2016 at 3:32 pm

      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.

      Reply
      • admin

        April 18, 2016 at 4:28 pm

        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.

        Reply
    2. Tamara

      April 14, 2016 at 2:00 pm

      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!

      Reply
      • admin

        April 15, 2016 at 8:44 am

        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 🙂

        Reply

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