Lemon Veggie Pasta Salad

5 from 1 vote

Perfect spring and summer side dish! Loaded with colorful, crisp vegetables and tossed with a light, tangy, fresh lemon dill vinaigrette.

Prep Time30

Cook Time10

Total Time40

Course: pasta, Salad, Side

Cuisine: American

Keyword: lemon, pasta salad, vegetable

Servings:

Calories: 330kcal

Author: Don't Sweat The Recipe

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

Store any leftover pasta salad in an airtight container in the fridge for up to 3-4 days. Toss well before serving to redistribute the dressing. You can add a splash of lemon juice or olive oil if the pasta seems dry.

Nutrition