Save Last July my sister asked me to bring something cold and refreshing to her backyard birthday party. It was ninety degrees out and nobody wanted to stand near a grill. I grabbed whatever vegetables looked fresh at the market and a bag of lemons, hoping for the best. The bowl was empty before the burgers even came off the heat, and now she requests it for every gathering.
I made this for a friend who swore she hated pasta salad because it was always heavy and mushy. She took three servings and asked for the recipe before leaving. That is when I realized the difference is all in the fresh dressing and al dente texture.
Ingredients
- 250 g short pasta: Fusilli catches the dressing best in those curly ridges but penne works beautifully too
- 1 tsp salt: Salting the pasta water is the only chance to season the noodles from inside out
- 1 cup cherry tomatoes: Sweet cherry tomatoes never get mealy like larger ones can in cold salads
- 1 cup cucumber: English cucumbers have thinner skin and fewer seeds so no peeling necessary
- 1/4 cup red onion: Soaking the chopped onion in cold water for ten minutes takes the harsh bite out
- 1/2 cup yellow bell pepper: Adds crunch and sweetness that balances the sharp lemon perfectly
- 1/4 cup kalamata olives: These bring a salty punch so you do not need to overdo it with salt elsewhere
- 1/2 cup feta cheese: Room temperature feta melts slightly into the dressing and makes it creamy
- 1/4 cup fresh parsley: Flat leaf parsley has more flavor than curly and looks prettier too
- 2 tbsp fresh basil: Tear the basil by hand instead of chopping to keep it from turning black
- 1/4 cup extra virgin olive oil: Quality matters here since the oil carries all the other flavors
- Zest of 1 lemon: Use a microplane if you have one to get just the yellow oils none of the bitter white pith
- 3 tbsp lemon juice: Roll the lemon on the counter before juicing to get every last drop out
- 1 tsp Dijon mustard: This is the secret that keeps the dressing from separating as it sits
- 1 clove garlic: Minced fine so nobody bites into a raw chunk by surprise
- 1/2 tsp honey: Just enough to round out the acid without making the dressing taste sweet
- 1/2 tsp sea salt: Flake salt is lovely for finishing but fine salt dissolves better in dressing
- 1/4 tsp black pepper: Fresh cracked pepper makes a difference you can really taste
Instructions
- Cook the pasta just right:
- Boil salted water and cook the pasta until it still has a tiny bite in the center then immediately drain and rinse under cold water to stop the cooking
- Prep everything while the pasta cooks:
- Chop the vegetables and herbs so you are ready to assemble as soon as the pasta is cooled
- Build the salad base:
- Toss the cooled pasta with all the vegetables cheese and herbs in a large bowl
- Whisk up the sunshine dressing:
- Shake or whisk the oil lemon zest and juice mustard garlic honey salt and pepper until it looks thick and creamy
- Bring it all together:
- Pour the dressing over the salad and toss gently until every piece is coated
- Let the flavors marry:
- Chill for at least thirty minutes but taste it again before serving because cold food needs more seasoning
Save My neighbor texted me at eleven one night begging for this recipe after she tasted it at a potluck. She said her teenage son who eats nothing but nuggets asked for it in his lunch the next day. Nothing makes me happier than hearing a kid request something this fresh.
Make It Yours
Swap in whatever vegetables look good at the market or use up what is in your crisper drawer. I have used roasted bell peppers grilled zucchini even fresh corn when it is in season.
Timing Is Everything
This salad actually tastes better after a few hours in the fridge so it is perfect for make ahead entertaining. Just hold off on adding the fresh basil until right before serving so it does not wilt.
Serving Suggestions
Pile this onto a bed of arugula for extra greens or serve it in hollowed out tomato cups for a pretty presentation. It also works beautifully stuffed into pita with some hummus.
- Grill some chicken or shrimp to turn this into a main dish
- Use chickpeas instead of pasta for a grain free version
- Double the dressing and keep it in the fridge for green salads all week
Save This is the dish that proves simple food made with good ingredients can steal the show at any table.
Recipe FAQs
- → What pasta types work best?
Short pasta like fusilli, penne, or farfalle holds dressing well and complements the mix of ingredients.
- → Can I prepare this dish ahead of time?
Yes, chilling for at least 30 minutes helps flavors meld, enhancing the dish's refreshing character.
- → What can I substitute for feta cheese?
Goat cheese or vegan alternatives can replace feta to adjust for dietary preferences.
- → How can I add protein to the dish?
Grilled chicken, shrimp, or chickpeas are great options to boost protein content.
- → Is this suitable for gluten-free diets?
Using gluten-free pasta substitutes makes it safe for gluten-free needs without altering flavor.
- → Any tips for balancing the dressing flavors?
Adjust honey and lemon juice amounts to soften acidity or add sweetness to taste.