Lemon Veggie Pasta Salad

Lemon veggie pasta salad is the perfect Spring and Summer side dish! Loaded with colorful, crisp vegetables and tossed with a light, tangy, fresh lemon dill vinaigrette.

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Time to use those leftover vegetables.

Lemon Veggie Pasta Salad

Who doesn’t love a delicious pasta salad?

Cook the pasta according to package instructions to al dente, in salted water.

While the pasta is boiling, prep all the vegetables.

Place the broccoli in a colander. Drain the pasta water over the broccoli.

Drizzle a tablespoon of olive oil over the pasta and toss to prevent sticking while it cools.  Place the cooled pasta and vegetables in a very large bowl.

Prepare the tomatoes, olives, green onions, mushrooms, peppers, and peas. Place in a very large bowl, set aside.

Prepare the pasta salad dressing. Place olive oil in a small mixing bowl. Whisk in lemon juice until emulsified. Whisk in the garlic, dill, salt, and pepper.  

Pour the dressing over the salad ingredients and toss to coat evenly.

Cover and allow the flavors to combine for at least 30 minutes. This dish is great freshly made or chilled.

Add some red onion if you like. My family does not like the bite of raw onion so I omit (most of the time).

Lemon vegetable pasta salad is a perfect covered dish to bring to any gathering or potluck.

Other Salad Recipes

• Greek Pasta Salad Recipe
• Macaroni Salad
• Homemade Five Bean Salad
• Cucumber Radish Salad
• Shrimp Salad Recipe
• Shrimp Salad Recipe

Cold Pasta Salad Recipe

Lemon Veggie Pasta Salad

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

5 from 1 vote

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Course: pasta, Salad, Side

Cuisine: American

Keyword: lemon, pasta salad, vegetable

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 12

Calories: 330kcal

Author: Don’t Sweat The Recipe

Ingredients

 

1x2x3x

• 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.
• Wash and cut broccoli into florets. Place in a colander and when noodles are done drain over top of broccoli.
• Prepare the tomatoes, olives, green onions, mushrooms, peppers, and peas. Place in a very large bowl, set aside.
• Drain the pasta (as stated above), add 1 tablespoon of olive oil and toss to prevent sticking. Cool to room temperature.
• Place olive oil in small mixing bowl. Whisk in lemon juice until emulsified. Whisk in the garlic, dill, salt, and 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.

Nutrition

Calories: 330kcal | Carbohydrates: 36g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Sodium: 625mg | Potassium: 408mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1009IU | Vitamin C: 54mg | Calcium: 44mg | Iron: 1mg

Recipe inspired by FoodCuration

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