This Pasta Salad with Lemon-Pesto Dressing is a bright, refreshing dish that’s perfect for warm days or as a make-ahead meal. It’s loaded with colorful vegetables, tender pasta, and a zesty lemon-pesto dressing that ties everything together beautifully. The mix of tangy lemon, fragrant basil, and crunchy veggies creates a satisfying, wholesome salad you’ll want to make again and again.
Cooking Time: 25 minutes
Servings: 6
Ingredients:
For the Salad:
3 cups cooked pasta (rotini, penne, or farfalle work well)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red bell pepper, chopped
½ cup black olives, sliced
½ cup red onion, finely chopped
½ cup mozzarella pearls or cubed cheese
¼ cup fresh basil leaves, chopped
For the Lemon-Pesto Dressing:
⅓ cup basil pesto (store-bought or homemade)
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons olive oil
1 teaspoon honey or maple syrup (optional, for balance)
Salt and black pepper to taste
Instructions:
-
Cook the Pasta:
Boil the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool completely. -
Prepare the Vegetables:
While the pasta cools, chop the tomatoes, cucumber, bell pepper, red onion, and olives. Set them aside. -
Make the Dressing:
In a small bowl, whisk together pesto, lemon juice, lemon zest, olive oil, and honey. Add salt and pepper to taste. Adjust the consistency with a teaspoon of water if it feels too thick. -
Assemble the Salad:
In a large mixing bowl, combine the cooled pasta, vegetables, and mozzarella. Pour the lemon-pesto dressing over the top and toss gently to coat everything evenly. -
Add Fresh Herbs:
Stir in the chopped basil just before serving for extra freshness. -
Chill and Serve:
Refrigerate for at least 30 minutes before serving so the flavors blend well.
Nutrition (per serving):
Calories: 320
Protein: 10g
Fat: 14g
Carbohydrates: 38g
Sugar: 5g
Fiber: 3g
Tips:
• For extra protein, add grilled chicken, chickpeas, or shrimp.
• Use whole-grain or lentil pasta for a healthier twist.
• If making ahead, keep the dressing separate until serving to maintain the salad’s texture.
• Add a handful of arugula or baby spinach just before serving for a peppery touch.
• A sprinkle of grated Parmesan adds a savory boost.
This Pasta Salad with Lemon-Pesto Dressing is light yet flavorful, perfect for picnics, potlucks, or weekday lunches. Every bite bursts with the freshness of lemon and basil, making it both simple and satisfying.
