Easy Summer Pasta Salad with a Simple Lemon-Herb Vinaigrette
The Takeaway
A great summer pasta salad doesn't need mayonnaise or complicated steps. The vinaigrette does the work. Keep the pasta slightly undercooked, drain it well, and dress it while it's warm enough to absorb flavor but cool enough to stay firm. Let it rest, taste it before serving, and don't be shy with the herbs. That's the method I use every time, and it never lets me down.
Frequently Asked Questions
Why does my pasta salad taste dry the next day?
Pasta absorbs dressing as it sits, especially if you use a thick, mayo-based dressing. My trick: dress the pasta while it's still slightly warm (after rinsing) with a thinner vinaigrette. The pasta absorbs some flavor, but the extra oil and acid keep it moist. Also, reserve about 2 tablespoons of vinaigrette to toss in just before serving leftovers.
Can I use a different pasta shape?
Absolutely. Any short pasta works well—farfalle, penne, or shells. Avoid long noodles like spaghetti because they tangle and don't hold dressing as evenly. I like rotini or fusilli because the spirals catch the vinaigrette and bits of herbs.
How do I keep the vegetables from getting soggy?
Salt the cucumber slices lightly and let them sit on a paper towel for 5 minutes before adding to the salad. This draws out excess moisture. Also, add the tomatoes and cucumber after the pasta has cooled completely, not while it's still warm, or they'll soften too quickly.
Can I make this ahead for a picnic or barbecue?
Yes, this is a great make-ahead dish. Prepare the salad up to 24 hours in advance, but keep the vinaigrette separate. Combine and toss about 1 hour before serving. If already mixed, let it sit at room temperature for 15 minutes and toss with a splash of olive oil to revive it.
Recipe: Easy Summer Pasta Salad with Lemon-Herb Vinaigrette
Equipment
- large pot
- colander
- large mixing bowl
- whisk
- chef's knife
- cutting board
- measuring cups and spoons
Ingredients
- 1 lb 16 oz rotini or other short pasta
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pint cherry tomatoes (halved)
- 1 English cucumber (quartered and sliced 1/4-inch thick)
- 1/2 cup finely diced red onion
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/2 cup crumbled feta cheese (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain in a colander and rinse under cold running water for 30 seconds to stop cooking. Shake off excess water and let drain well for 2 minutes.
- While pasta cooks, make the vinaigrette. In a medium bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified and slightly thickened, about 30 seconds.
- In a large mixing bowl, combine the cooled, drained pasta, cherry tomatoes, cucumber, red onion, parsley, and basil. Pour the vinaigrette over the top.
- Toss thoroughly with a large spoon or spatula until every piece of pasta and vegetable is coated. If using feta, gently fold it in now.
- Cover and refrigerate for at least 30 minutes before serving. This resting time lets the flavors meld. Taste before serving and add a pinch more salt or a squeeze of lemon if needed.