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Fresh Clean Eating Summer Pasta Salad Recipe with Easy Lemon Herb Dressing

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A light, fresh, and satisfying summer pasta salad featuring whole wheat or gluten-free pasta, crisp vegetables, and a bright lemon herb dressing. Perfect for quick lunches, potlucks, and easy dinners.

Ingredients

Scale
  • 8 ounces whole wheat or gluten-free fusilli or rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional)
  • Salt and freshly cracked black pepper, to taste
  • 1/2 teaspoon dried oregano or 1 tablespoon fresh oregano, finely chopped
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup toasted pine nuts or sliced almonds (optional)

Instructions

  1. Bring a large pot of salted water to a boil (about 4 quarts). Add 8 ounces of pasta and cook according to package instructions until al dente, usually 9-11 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down. Set aside to drain well.
  3. While the pasta cooks, wash and chop the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion if using. Roughly chop the basil and parsley. Place all chopped vegetables and herbs into a large mixing bowl.
  4. In a small bowl, combine fresh lemon juice, extra virgin olive oil, minced garlic, Dijon mustard, and honey or maple syrup if using. Whisk vigorously until the dressing is emulsified and slightly thickened.
  5. Season the dressing with salt, freshly cracked black pepper, and oregano. Taste and adjust seasoning as needed.
  6. Add the drained, cooled pasta to the bowl with the veggies. Pour the lemon herb dressing over the top. Gently toss everything together until the pasta and vegetables are evenly coated.
  7. If desired, sprinkle crumbled feta cheese and toasted pine nuts or sliced almonds on top. Toss lightly just to combine.
  8. Cover and refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature.

Notes

Do not overcook the pasta; al dente is best. Rinse pasta under cold water to stop cooking and prevent sticking. Fresh herbs are essential for bright flavor. Emulsify the dressing well for best texture. Adjust sweetness with honey or maple syrup if lemon juice is too tart. Toast nuts lightly for added crunch and flavor. For dairy-free or vegan options, omit feta or use vegan cheese alternatives. Pasta can be swapped with spiralized zucchini or chickpea pasta for low-carb or higher protein options.

Nutrition

Keywords: summer pasta salad, lemon herb dressing, clean eating, gluten-free pasta salad, vegetarian pasta salad, healthy pasta salad, easy pasta salad recipe

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