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5 from 1 vote

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.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Side
Cuisine: American
Servings: 12 servings
Author: Don't Sweat The Recipe


  • 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 garlic cloves, minced
  • 1 tablespoon fresh dill, chopped
  • 2 teaspoons salt
  • 1/2 teaspoon pepper


  • 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.