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–+ servings

Pasta Primavera Salad with Lemon Herb Dressing

Phoebe Green
This vibrant Pasta Primavera Salad with Lemon Herb Dressing is a celebration of spring and summer flavors, drawing inspiration from traditional Italian pasta primavera and transforming it into a chilled, herbaceous salad perfect for warm weather. Crisp vegetables, al dente pasta, and a bright, zesty dressing come together to create a refreshing and satisfying dish ideal for picnics, potlucks, or light lunches.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine Mediterranean
Servings 6 bowls
Calories 309 kcal

Equipment

  • Large pot
  • Colander
  • Chef's Knife
  • Cutting board
  • Large mixing bowl
  • Whisk
  • Small bowl or jar for dressing

Ingredients
 
 

For the Pasta Salad:

  • 12 oz short pasta (penne, bowties, or fusilli) preferably bronze-cut for better dressing adherence
  • 1 cup cherry tomatoes halved, ripe and sweet
  • 1 cup sugar snap peas trimmed and halved
  • 1 cup zucchini halved lengthwise and thinly sliced
  • 1 cup red bell pepper julienned
  • ⅓ cup red onion thinly sliced
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh basil torn or thinly sliced

For the Lemon Herb Dressing:

  • ¼ cup extra virgin olive oil high quality, robust flavor
  • 3 tbsp fresh lemon juice from about 1 large lemon
  • 1 tbsp Dijon mustard smooth, for emulsification
  • 1 clove garlic grated or finely minced
  • 1 tsp honey or maple syrup for vegan option
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper

Instructions
 

  • Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 9–11 minutes depending on package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
  • While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, trim and halve the snap peas, slice the zucchini and bell pepper, and thinly slice the red onion. Set all aside in a large mixing bowl.
  • Blanch zucchini and snap peas briefly for 1-2 minutes in boiling water, then immediately transfer to an ice bath to preserve their vibrant color and crunch. Drain well.
  • In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper until emulsified. Taste and adjust seasoning if desired.
  • Combine the cooled pasta and vegetables in a large mixing bowl. Drizzle with the lemon herb dressing and toss to coat evenly. Stir in chopped parsley and basil.
  • Refrigerate for at least 20 minutes before serving to allow the flavors to marry. Serve chilled or at room temperature.

Notes

  • For a gluten-free version, use brown rice or chickpea pasta.
  • Add grilled chicken or shrimp for extra protein.
  • To brighten the flavor even more, zest the lemon before juicing and add a bit to the dressing.

Nutrition

Calories: 309kcalCarbohydrates: 48gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 261mgPotassium: 238mgFiber: 3gSugar: 4gVitamin A: 1384IUVitamin C: 58mgCalcium: 26mgIron: 2mg
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