Lemon Herb Pasta Salad

For a lunch that energizes without weighing you down, this vibrant lemon herb pasta salad is my go-to. It’s packed with fresh herbs and a light, citrusy dressing that satisfies your cravings while keeping things wonderfully light. I can’t tell you how many times this simple pasta salad has saved my week. It’s the kind of recipe that lives in your back pocket, ready to transform a handful of pantry staples and whatever herbs are wilting in the fridge into something truly special.

This Lemon Herb Pasta Salad is more than just a side dish; it’s a complete, satisfying meal that feels like a breath of fresh air on your dinner table. It’s the perfect answer to those warm evenings when you want something flavorful but not heavy, or when you need a reliable dish to bring to a potluck that will have everyone asking for the recipe. Simple ingredients, warm memories. This is comfort food, made easy for your regular kitchen and schedule.

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Ingredients List

This Lemon Herb Pasta Salad comes together with a short list of fresh, bright ingredients. The magic is in their combination.

• 1 pound short pasta (like fusilli, farfalle, or penne)
• 1/3 cup extra virgin olive oil
• Zest and juice of 2 large lemons (about 1/3 cup juice)
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon kosher salt, plus more for pasta water
• 1/4 teaspoon freshly cracked black pepper
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 red onion, thinly sliced
• 1 cup crumbled feta cheese
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh basil

Smart Swaps & Notes:

• Pasta: For a gluten-free version, use your favorite GF short pasta. Whole wheat pasta works beautifully too.
• Cheese: Omit the feta for a dairy-free salad, or swap in creamy goat cheese or salty ricotta salata.
• Herbs: No dill? Use all parsley and basil. In a pinch, 2 tablespoons of dried Italian seasoning can stand in for the fresh, but fresh is truly best here.
• Add-Ins: Feel free to add a can of drained chickpeas, some flaked tuna, or shredded rotisserie chicken for extra protein, turning it into one of the most substantial salad recipes for dinner.

Timing

• Prep Time: 15 minutes
• Cook Time: 10 minutes (for pasta)
• Total Time: 25 minutes, plus optional chilling

That’s it! In less than half an hour, you can have this vibrant lemon herb pasta salad ready to enjoy. It’s one of those easy pasta salads that proves a fantastic meal doesn’t have to be complicated.

Step-by-Step Instructions

1. Cook the Pasta Perfectly

Bring a large pot of well-salted water to a boil. Add your pasta and cook according to package directions until al dente—it should have a slight bite to it. Overcooked pasta turns mushy in a salad. Once done, drain it and rinse briefly under cool water to stop the cooking. Let it drain well; you don’t want extra water diluting your dressing.

2. Whisk the Zesty Dressing

While the pasta cooks, make the dressing. In a large bowl (big enough to hold the entire salad), whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, honey, salt, and pepper. Whisk until it’s beautifully emulsified and creamy. This base is what makes this lemon herb pasta salad so irresistibly bright.

3. Combine and Toss

To the bowl with the dressing, add the well-drained pasta. Toss immediately so every noodle gets coated in that lemony goodness. This helps prevent sticking and lets the flavors start to soak in. Then, gently fold in the cherry tomatoes, diced cucumber, sliced red onion, and crumbled feta.

4. Finish with Fresh Herbs

Right before serving, stir in the chopped fresh parsley, dill, and basil. Adding the herbs last keeps them vibrant and green. Give everything one final, gentle toss. Taste and adjust seasoning with an extra pinch of salt or a squeeze of lemon if needed.

5. Rest and Serve

For the best flavor, let the salad sit for at least 15-20 minutes at room temperature before serving. This allows the pasta to fully absorb the dressing. You can also chill it for a few hours for a colder pasta salad. Just let it sit out for 10 minutes before serving to take the chill off.

Nutritional Information

A serving of this lemon herb pasta salad (about 1.5 cups) provides approximately:

• Calories: ~380
• Protein: 12g
• Carbohydrates: 48g
• Fat: 16g
• Fiber: 4g

This salad is a good source of vitamin C from the fresh lemon juice and tomatoes, and the olive oil provides heart-healthy monounsaturated fats. The fresh herbs aren’t just for flavor; they’re packed with antioxidants. Using whole wheat pasta can increase the fiber content for an even more satisfying meal.

Equipment Needed

You don’t need any fancy tools for this lemon herb pasta salad. Just your everyday kitchen essentials:

• A large pot for boiling pasta
• A colander for draining
• A large mixing bowl
• A whisk (or a fork works in a pinch)
• A sharp knife and cutting board
• A microplane or fine grater for the lemon zest (highly recommended for getting the most flavor without the bitter pith)

Why You’ll Love This Recipe

1. Weeknight Hero: It comes together in under 30 minutes with minimal active cooking. It’s the definition of easy pasta salads.
2. Meal Prep Champion: It keeps beautifully in the fridge for 3-4 days, making lunches for the week a breeze. The flavors actually improve overnight.
3. Crowd-Pleasing & Versatile: Equally perfect for a quiet family dinner, a summer BBQ side, or a potluck contribution. It’s one of those salad recipes for dinner that everyone enjoys.
4. Fresh & Satisfying: It’s loaded with veggies and herbs, feeling light yet completely filling—no post-meal slump here.
5. Endlessly Adaptable: See the “Healthier Alternatives” section below for how to tweak it to fit almost any dietary need without losing its charm.

Healthier Alternatives for the Recipe

This lemon herb pasta salad is already pretty wholesome, but here are some easy swaps:

• Gluten-Free: Use a brown rice, quinoa, or chickpea pasta. My Greek Orzo Salad uses orzo, but you can find GF orzo-style pasta too.
• Dairy-Free/Vegan: Simply omit the feta cheese. For creaminess, add a handful of toasted pine nuts or walnuts. Use maple syrup instead of honey in the dressing.
• Lower-Carb: Swap the regular pasta for a lentil or chickpea-based pasta, which is higher in protein and fiber. You could also use spiralized zucchini or hearts of palm “noodles.”
• Higher-Protein: Add a can of drained and rinsed white beans, chickpeas, or a few cups of shredded rotisserie chicken. For another protein-packed pasta salad idea, try my Tuna Pasta Salad Peas.

Serving Suggestions

This salad is a star on its own, but it also plays well with others.

• As a Main: Serve it in a big bowl with some crusty bread for soaking up the dressing. It’s a complete, satisfying meal.
• Perfect Pairings: It’s fantastic alongside simply grilled chicken, fish, or burgers. For a lighter spread, pair it with my Lemon Dill Potato Salad for a double dose of citrusy herb goodness.
• Add Some Crunch: Right before serving, sprinkle with toasted pine nuts, slivered almonds, or homemade croutons for a delightful textural contrast.
• Make it a Feast: For a Mediterranean-inspired table, serve it with my Pesto Chicken Pasta Salad and some roasted vegetables.

Common Mistakes to Avoid

1. Overcooking the Pasta: Mushy pasta will ruin the texture. Cook it just to al dente and rinse with cool water to halt the cooking process.
2. Skipping the Pasta Salt: Salting your pasta water generously is your first and best chance to season the pasta itself. It makes a huge difference.
3. Adding Herbs Too Early: If you stir the delicate fresh herbs in while the pasta is still hot, they’ll wilt and lose their bright color and flavor. Add them last.
4. Not Tasting to Adjust: Always taste your lemon herb pasta salad before serving. You might need another pinch of salt, a crack of pepper, or a final squeeze of lemon to make the flavors sing.
5. Using Bottled Lemon Juice: The fresh zest and juice are non-negotiable for that vibrant, authentic flavor. Bottled juice simply can’t compare.

Storing Tips for the Recipe

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days. The flavors meld and become even better by day two.
• Make-Ahead: You can absolutely make this salad a day in advance. Hold off on adding the fresh herbs until just before you’re ready to serve to keep them perky.
• Freezing: I don’t recommend freezing this lemon herb pasta salad, as the fresh vegetables and herbs will lose their texture and become watery upon thawing.
• Reviving Leftovers: If the salad seems a bit dry after chilling, drizzle with a little extra olive oil and a fresh squeeze of lemon juice, then toss before serving.

Conclusion

This Lemon Herb Pasta Salad is more than just a recipe; it’s a reliable friend in the kitchen. It’s for busy days, sunny gatherings, and those moments when you need a meal that feels both nourishing and joyful. Simple ingredients, warm memories. I hope this becomes one of your new favorite easy pasta salads, a dish you turn to again and again.

I’d love to hear how it turns out for you! Did you add any fun twists? Let me know in the comments below. And if you’re looking for more inspiration for light, flavorful meals, check out my Spring Vegetable Orzo for another seasonal favorite.

Don’t forget to tag @HarmonyMeal on Pinterest if you share your creation—it makes my day to see your kitchen wins.

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