This vegetarian citrus herb pasta salad is like a burst of sunshine on your plate! It’s refreshing, tangy, and perfect for warm days when you want something light and tasty. You’ll love how the herbs and lemon come together for a vibrant kick.
This recipe helps busy cooks whip up a light budget friendly dish that uses pantry staples, stores well, and supports flexible toppings for diverse tastes.
I often struggle with salads that end up being too soggy or bland. This recipe is a real lifesaver! The fresh lemon herb vinaigrette keeps everything bright and adds just the right amount of zip, making it a fabulous go-to for any occasion.
What makes this recipe work so well is that it only takes about 30 minutes from start to finish. With crispy veggies and no heavy dressings, you’ll get to enjoy all the flavors without feeling weighed down. Plus, it’s quick enough to whip up when you need something fast yet delicious.
If you want a delightful twist, try pairing this with a creamy pasta salad like Vegetarian Roasted Asparagus and Lemon Pasta Salad!
Why You Will Love This Recipe
- Fresh Flavor This pasta salad shines with a zesty lemon herb vinaigrette that brings a bright, tangy touch to every bite, making it incredibly refreshing.
- Crispy Texture The crispy vegetables add a delightful crunch, giving the salad a satisfying texture that pairs well with the tender pasta.
- Quick and Easy With a total prep and cook time of just 30 minutes, this dish is ideal for when you need a tasty meal without much fuss.
- Simple Storage It keeps well in an airtight container in the fridge for a couple of days, making it perfect for leftovers or meal prep.
Refreshing Pasta Salad with Vinaigrette
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: salad
- Method: tossing and chilling
- Cuisine: Mediterranean
- Diet: vegetarian
Description
A refreshing vegetarian pasta salad with citrus and herbs, perfect for warm weather.
Ingredients
- 1/4 cup (60ml) olive oil, extra virgin
- 2 tablespoons (30ml) white wine vinegar
- 2 tablespoons (30ml) lemon juice
- 2 cloves garlic, minced
- 21/2 teaspoons dried oregano
- 11/2 teaspoon dried basil
- 1/21/2 teaspoon salt
- 1/21/2 teaspoon lemon zest
- 1/2 lb (225g) penne pasta
- 2 cups (60g) baby spinach
- 1 cup (150g) cherry tomatoes, halved
- 2 small bell peppers, thinly sliced
- 1/2 cup (75g) crumbled feta
- 1/2 cup (75g) Kalamata olives, halved
- 1/4 red onion, thinly sliced
Instructions
- Cook & Cool Pasta: Start by boiling a pot of water to cook your penne pasta until it is al dente. You’ll want to keep an eye out for it to be tender but firm to the bite. Once that’s done, drain it and rinse with cold water to stop the cooking process and keep it from clumping together.
- Whisk Up Dressing: In a bowl, whisk together your olive oil, lemon juice, white wine vinegar, minced garlic, dried oregano, dried basil, salt, and lemon zest until it is nice and smooth. You should smell the fresh herbs mingling with the citrus.
- Add Veggies & Pasta: Now, toss your cooled penne pasta with the diced bell peppers, cherry tomatoes, and thinly sliced red onion. Check for any leftover pieces of pasta that might be sticking together; a good toss can help separate them.
- Mix in Dressing: Drizzle your freshly made dressing over the pasta mix and toss everything together. Be cautious not to drown the salad in dressing; a little goes a long way to keep it light and fresh.
- Stir in Spinach Last: Just before serving, add in the baby spinach and give it a gentle stir. You want those greens to stay crisp and not wilt.
- Chill & Serve: Finally, let your salad chill in the fridge for a bit to allow the flavors to meld beautifully. When you are ready to serve, give it a quick stir to refresh those flavors.
Notes
- Best consumed within the first two days; store in an airtight container in the refrigerator.
- If pasta sticks together after cooking, adding the dressing while it is still warm can help separate the noodles.
- When preparing in advance, keeping the spinach separate until serving will help avoid a soggy texture.
- If the salad tastes a bit bland, a pinch of salt or an extra splash of lemon juice can make a noticeable difference.
- For a gluten-free option, consider swapping penne with your favorite gluten-free pasta variety.
- When using fresh herbs instead of dried, doubling the amount can brighten the salad and add depth to the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null
Recipe Tips
- If pasta sticks together after cooking, adding the dressing while it’s still warm can help separate the noodles.
- When preparing in advance, keeping the spinach separate until serving will help avoid a soggy texture.
- If the salad tastes a bit bland, a pinch of salt or an extra splash of lemon juice can make a noticeable difference.
- For a gluten-free option, consider swapping penne with your favorite gluten-free pasta variety.
- When using fresh herbs instead of dried, doubling the amount can brighten the salad and add depth to the flavor.
Serving Suggestions
Consider serving this vegetarian citrus herb pasta salad with grilled chicken or fish to create a satisfying meal. Pair it with a cold beverage during summer events for a refreshing experience.
This pasta salad works well at picnics, potlucks, and barbecues as a vibrant side dish. It also complements other light dishes or can be the base for a grain bowl featuring various proteins and vegetables.
Add fresh herbs as a garnish to enhance the presentation and flavor profile. A drizzle of extra vinaigrette can also provide a final touch, reinforcing the dish’s refreshing qualities.
Recipe variations
- You can use farfalle or fusilli instead of penne pasta for a fun twist on texture.
- Add ½ teaspoon red pepper flakes for a bit of heat or extra garlic for more flavor.
- Either chickpeas for added protein or artichoke hearts for a unique taste can work well in this salad.
- If making for a bigger group, double your pasta to 1 lb (450g) and increase other ingredients accordingly.
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How to Store?
To keep your vegetarian citrus herb pasta salad fresh, follow these storage tips:
Refrigeration: Store pasta salad in an airtight container in the refrigerator for up to 2 days. This keeps it fresh.
Freezing: Wrap the salad tightly in plastic wrap or aluminum foil. Place in a freezer bag for up to 3 months. Thaw in the refrigerator overnight.
Serve Fresh: For the best flavor, combine spinach just before serving to maintain its crisp texture and prevent sogginess.
Other Recipes You’ll Love
- Vegetarian Artichoke Pasta Salad
- Vegetarian Caprese Pasta Salad 2
- Vegetarian Roasted Tomato Burrata
- Vegetarian Lemon Capellini Salad
If you enjoyed this vegetarian citrus herb pasta salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
