Tasty Lemon Dijon Pasta Salad Recipe – Easy Summer Salad
Make this lemon Dijon pasta salad recipe for a quick, refreshing summer dish. Packed with fresh vegetables, zesty lemon, and tangy Dijon mustard, it’s the perfect easy salad for picnics or weeknight meals.
Equipment
- Large pot (for pasta)
- Mixing bowls
- Whisk for dressing
- Knife and cutting board
- Airtight containers (for storage)
Ingredients
- 12 oz fusilli or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup blanched asparagus, chopped
- ¼ cup fresh parsley or basil, chopped
- ½ cup feta or goat cheese (optional)
Dressing:
- Juice and zest of 1 lemon
- 2 tsp Dijon mustard
- ¼ cup olive oil
- Salt and pepper, to taste
- Optional add‑ins: chickpeas, arugula, pine nuts
Instructions
- Cook Pasta: Boil pasta until al dente. Drain and rinse under cold water. Chill for 15–20 minutes.
- Prepare Vegetables: Dice cucumber, bell pepper, and tomatoes. Blanch asparagus until tender‑crisp, then cool.
- Whisk Dressing: Combine lemon juice, zest, Dijon mustard, olive oil, salt, and pepper. Whisk until emulsified.
- Toss Salad: Mix chilled pasta with vegetables and herbs. Pour dressing over and toss until evenly coated.
- Add Cheese & Serve: Fold in feta or goat cheese. Garnish with extra herbs or pine nuts. Chill for 30 minutes before serving.
- mportant Tip: Reserve a splash of pasta water to loosen dressing if needed.
Notes
- Fusilli or penne hold dressing best; gluten‑free pasta works too.
- Store in airtight containers for up to 3–4 days.
- Refresh leftovers with a drizzle of olive oil or lemon juice.
- Add proteins like grilled chicken, shrimp, or chickpeas for a main dish.
- Vegan option: skip cheese, add avocado or roasted veggies.