Lemon Pasta Salad Recipe
This simple lemon pasta salad is bright, tangy, and ready in 20 minutes. Fresh veggies, a homemade lemon dressing, and easy enough for any night of the week.
Servings: 6
Calories: 207kcal
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.
Nutrition
Calories: 207kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 199mg | Potassium: 196mg | Fiber: 2g | Sugar: 4g | Vitamin A: 874IU | Vitamin C: 31mg | Calcium: 19mg | Iron: 1mg
