Description
A fresh and vibrant herby pasta salad packed with crisp vegetables, bright lemon dressing, and your choice of protein, making it a light yet satisfying meal perfect for warm days or meal prep.
Ingredients
- 3 cups cooked short pasta (fusilli, penne, or farfalle)
- 1 1/2 cups cooked protein (grilled chicken, chickpeas, tuna, or tofu)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 cup feta cheese, crumbled (optional)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Dijon mustard (optional)
Instructions
- Cook the pasta in salted water according to package instructions.
- Drain and rinse under cold water to cool, then set aside.
- Chop all vegetables and fresh herbs into bite-sized pieces.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper.
- In a large bowl, combine cooled pasta, cooked protein, cherry tomatoes, cucumber, red onion, and herbs.
- Pour the dressing over the salad and toss until well coated.
- Gently fold in feta cheese if using.
- Let the salad sit for 10 to 15 minutes before serving for best flavor.
Notes
- Use any protein like chicken, chickpeas, tuna, or tofu depending on preference.
- Add olives, roasted vegetables, or avocado for extra variety.
- Mix in a spoonful of Greek yogurt for a creamier dressing.
- Add chili flakes for a bit of heat.
- Store in the fridge for up to 3 days; flavors improve over time.
- Refresh with extra olive oil or lemon juice before serving if needed.
- Best served chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 15mg
