Lemon Veggie Pasta Salad
Lemon veggie pasta salad is the perfect Spring and Summer side dish! It’s loaded with colorful, crisp vegetables and tossed with a light, tangy, fresh lemon dill vinaigrette.
Time to use those leftover vegetables.
Ingredients Needed
It can’t be much easier than this. Just use your favorite pasta and favorite vegetables. It’s a perfect way to clean out that fridge of leftover veggies as well, stretching your grocery budget.
How To Make Lemon Veggie Pasta Salad
Who doesn’t love a delicious pasta salad?
Cook the pasta according to package instructions to al dente, in salted water.
While the pasta is boiling, prep all the vegetables.
Place the broccoli in a colander. Drain the pasta water over the broccoli.
Drizzle a tablespoon of olive oil over the pasta and toss to prevent sticking while it cools. Place the cooled pasta and vegetables in a large bowl.
Prepare the tomatoes, olives, green onions, mushrooms, peppers, and peas. Place in a large bowl, and set aside.
Prepare the pasta salad dressing. Place olive oil in a small mixing bowl. Whisk in lemon juice until emulsified. Whisk in the garlic, dill, salt, and pepper.
Pour the dressing over the salad ingredients and toss to coat evenly.
Cover and allow the flavors to combine for at least 30 minutes. This dish is great freshly made or chilled.
Add some red onion if you like. My family does not like the bite of raw onion so I omit it (most of the time).
Lemon vegetable pasta salad is a perfect covered dish to bring to any gathering or potluck.
Tips
- Cook the pasta al dente: Cooking it firm to the bite will ensure that it holds up well when tossed with the vegetables and dressing. Overcooked pasta can become mushy.
- Chill for Better Flavor: If time allows, chill the salad for at least 30 minutes before serving. This helps the flavors meld together for a more cohesive taste.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice makes a big difference in the brightness and flavor of the dressing. Bottled lemon juice can have a more muted taste.
- Salt Your Pasta Water: Don’t forget to salt your pasta water! This infuses the pasta with flavor from the start, making the whole salad taste better.
Variations
- More Filling: Add some grilled chicken or some chickpeas for a more filling option.
- Flavor Boost: Sprinkle with some feta or parmesan cheese on top for a flavor boost.
- Herb Options: If you don’t have dill, fresh parsley or basil are great alternatives.
FAQ’s
Yes! Lemon veggie pasta salad actually tastes better after sitting for a few hours or overnight in the fridge. The flavors have more time to meld together, making each bite more flavorful.
This recipe is super versatile! You can easily swap or add vegetables like zucchini, spinach, carrots, or cucumbers. Just make sure to cut them into bite-sized pieces.
Absolutely! While the homemade lemon dill vinaigrette gives a fresh and vibrant flavor, a store-bought vinaigrette or Italian dressing can be a convenient alternative if you’re short on time.
Other Delicious Pasta Salads
Lemon Veggie Pasta Salad
Ingredients
- 1 lb pasta of choice
- 1 tablespoon olive oil
- 2 cups grape tomatoes, cut in half
- 6- ounce jar whole pitted Calamata olives, drained
- 3-4 green onions, diced
- 8 ounces Baby Bella mushrooms, sliced
- 1 cup mini sweet bell peppers, sliced (about 5)
- 4 cups broccoli florets (about 2 broccoli crowns)
- 1 1/2 cups frozen peas
For the Vinaigrette
- 3/4 cup extra virgin olive oil
- Juice of 3 lemons (just over 1/2 cup)
- 2-3 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 2 teaspoons salt
- 1/2 teaspoon pepper
Instructions
- Prepare noodles according to instructions on the package, in salted water.1 lb pasta of choice
- Wash and cut broccoli into florets. Place in a colander and when noodles are done drain over top of broccoli.4 cups broccoli florets
- Prepare the tomatoes, olives, green onions, mushrooms, peppers, and peas. Place in a very large bowl, set aside.2 cups grape tomatoes, cut in half, 6- ounce jar whole pitted Calamata olives, drained, 3-4 green onions, diced, 8 ounces Baby Bella mushrooms, sliced, 1 cup mini sweet bell peppers, sliced, 1 1/2 cups frozen peas
- Drain the pasta (as stated above), add 1 tablespoon of olive oil and toss to prevent sticking. Cool to room temperature.1 tablespoon olive oil
- Place olive oil in small mixing bowl. Whisk in lemon juice until emulsified. Whisk in the garlic, dill, salt, and pepper.3/4 cup extra virgin olive oil, Juice of 3 lemons, 2-3 cloves garlic, minced, 1 tablespoon fresh dill, chopped, 2 teaspoons salt, 1/2 teaspoon pepper
- Pour vinaigrette over the salad and toss well to coat evenly. Allow the flavors to combine for at least 30 minutes.
- Serve room temperature of chilled.
Notes
Nutrition
Recipe inspired by FoodCuration
Your Pasta Salad looks delicious! Thanks so much for sharing your great post with us at Full Plate Thursday, I really appreciate you sharing with us!
Come Back Soon!
Miz Helen