Summer Pasta Salad with Dijon-Lemon Vinaigrette

A bright, veggie-loaded pasta salad that’s perfect with grilled meat for an easy, light summer dinner.

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Prep Time 15

Cook Time 12

Course Side Dish

Cuisine American

Ingredients

For the Salad:

12 oz non-enriched pasta (fusilli, farfalle, or rotini work well)
1 small zucchini, thinly sliced or cut into half-moons
1 cucumber, peeled and diced
1 cup cherry or grape tomatoes, halved
1 red bell pepper, diced
1/2 cup pickled banana peppers, sliced
2 cups baby spinach, roughly chopped
1 cup crumbled feta or shaved Parmesan (optional)
1/2 cup fresh basil, torn

For the Dijon-Lemon Vinaigrette:

1 cup extra virgin olive oil
1/3 cup red wine vinegar (or white balsamic)
1½ tbsp Dijon mustard
1 large garlic clove, finely minced
1 tbsp honey or maple syrup
Juice of ½ lemon (1–1½ tbsp), plus zest of ½ lemon (optional)
1 tsp kosher salt
1/2 tsp pepper
1 tsp dried oregano

Instructions

Cook the pasta:
Bring a large pot of salted water to a boil. Use non-enriched pasta to avoid synthetic additives commonly found in enriched flours.
Cook the pasta until just shy of al dente — it will finish absorbing flavor from the dressing. Drain, but do not rinse, so the natural starch remains to help the vinaigrette cling.
Dress and cool:
Drizzle a few tablespoons of the vinaigrette over the hot pasta and toss to coat. Spread out on a sheet pan and let it cool completely. You can place the pan in the fridge for faster cooling.
Make the vinaigrette:
In a bowl or jar, whisk together all vinaigrette ingredients until emulsified. Taste and adjust seasoning.
Prep the vegetables:
Dice the cucumber, red bell pepper, and onion. Halve the tomatoes. Slice zucchini and banana peppers. Roughly chop spinach and tear the basil.
Assemble the salad:
In a large bowl, combine cooled pasta with vegetables and spinach. Pour the remaining vinaigrette over and toss to coat evenly.
Finish and chill:
Fold in the cheese (if using) and basil. Chill for 30–60 minutes before serving to allow the flavors to meld.
This salad keeps well in the fridge for up to 3 days, making it perfect for:
Potlucks or backyard cookouts
Easy make-ahead lunches
No-cook dinner sides for grilled meats or seafood
Boat-friendly meals that hold up in a cooler
Want to change it up?
Add grilled shrimp, chicken, or white beans for protein
Swap in roasted red peppers or olives
Use arugula or kale instead of spinach
Top with toasted sunflower seeds for extra crunch

Keyword pasta salad

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