Bright, zesty, and packed with Mediterranean flavors, this Lemon and Herb Pasta Salad is a vibrant plant-based dish perfect for any occasion.
High in fiber and protein thanks to chickpeas and fresh vegetables, it’s light yet satisfying.
With healthy fats from olive oil and minimal saturated fat, this quick and easy salad is ideal for meal prep, picnics, or weeknight dinners.
30-Minute Lemon Herb Pasta Salad
Equipment
- 1 large mixing bowl
- 1 medium pot for pasta
- 1 blender or food processor
- 1 Sheet pan for roasting peppers
- 1 knife and cutting board
- 1 Citrus juicer
Ingredients
Herbed Lemon Dressing:
- 1 cup fresh flat-leaf parsley loosely packed
- ¼ cup fresh dill loosely packed
- ¼ cup fresh mint loosely packed
- 2 cloves garlic
- ¼ cup olive oil
- 1 large lemon juiced
- 1 tsp maple syrup
- Pinch of salt and black pepper
Salad:
- 1 pound cavatelli or preferred pasta
- 4 baby bell peppers or 1 large bell pepper chopped
- 2 Persian cucumbers chopped
- ¼ cup green olives pitted and sliced
- ¼ cup Kalamata olives sliced
- 1 cup cherry tomatoes halved
- 1 cup mixed fresh herbs chopped (dill, parsley, mint, arugula)
- 15 oz chickpeas rinsed and drained
Instructions
- Cook the Pasta Perfectly: Bring a large pot of salted water to a rolling boil. Add your cavatelli or preferred pasta and cook according to the package instructions until al dente, ensuring it’s tender but still slightly firm to the bite. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down. Shake off excess water and return the pasta to a large mixing bowl. Drizzle with a few drops of olive oil and gently toss to prevent the pasta from sticking together while you prepare the other ingredients.
- Roast the Bell Peppers for Flavor: Preheat your oven to 400°F (200°C). Place the whole bell peppers on a lined baking sheet and roast for about 20 minutes, turning occasionally for even cooking. The skin should blister slightly, and the peppers will soften, enhancing their natural sweetness. Once roasted, allow the peppers to cool enough to handle safely. Cut away the stems and remove the seeds, then chop the peppers into rustic, bite-sized pieces. Add these roasted peppers to the bowl with the cooled pasta, ensuring even distribution.
- Prepare the Herbed Lemon Dressing: In a blender or food processor, combine the fresh parsley, dill, mint, garlic cloves, olive oil, fresh lemon juice, maple syrup, and a pinch of salt and black pepper. Blend the ingredients on high speed until the mixture becomes smooth, creamy, and well emulsified. The dressing should be vibrant green and aromatic, with a perfect balance of tangy, sweet, and herbal notes. Taste and adjust seasoning if necessary, adding a little extra salt, pepper, or lemon juice according to your preference.
- Combine Pasta and Dressing Thoroughly: Pour the herbed lemon dressing over the cooked pasta and roasted bell peppers. Using a large spoon or spatula, gently toss everything together until each piece of pasta and vegetable is coated evenly with the creamy dressing. Make sure the dressing reaches all corners of the bowl for maximum flavor in every bite.
- Add Fresh Vegetables and Olives: Prepare the remaining fresh ingredients chop Persian cucumbers, halve cherry tomatoes, and slice green and Kalamata olives. Sprinkle the fresh vegetables and olives over the dressed pasta. Add the mixed chopped fresh herbs (parsley, dill, mint, and arugula) for an extra burst of color, aroma, and flavor. Gently fold everything together to combine while preserving the textures of the vegetables.
- Incorporate Chickpeas for Protein: Drain and rinse the canned chickpeas thoroughly. Add them to the salad and fold them in carefully to ensure they are evenly distributed throughout. Chickpeas provide a hearty, protein-rich element that makes this salad satisfying as a light meal or a substantial side dish.
- Season to Taste: Finish the salad by grinding fresh black pepper over the top. Taste a small portion and adjust seasoning if needed, adding more salt, pepper, or a splash of lemon juice for brightness. The flavors should be vibrant, refreshing, and balanced, with creamy dressing, tender pasta, crunchy vegetables, and juicy roasted peppers all complementing each other.
- Serve or Store Appropriately: Serve the pasta salad immediately for the freshest flavors, or cover tightly and refrigerate for up to 3–4 days. The salad can be enjoyed cold straight from the fridge, making it an excellent option for meal prep, picnics, or easy weeknight dinners. Before serving, give it a gentle toss to redistribute the dressing and bring back its lively colors and textures.
Notes
- This pasta salad is best enjoyed within 3–4 days when stored properly in the refrigerator.
- Roasting the bell peppers enhances their natural sweetness and adds depth of flavor, but you can also use raw peppers for a crunchier texture.
- The herbed lemon dressing can be made ahead and stored in an airtight container for up to 5 days.
- Feel free to swap cavatelli with fusilli, penne, or farfalle; just adjust cooking time accordingly.
- This recipe is naturally vegan, high in fiber and plant-based protein, and low in saturated fat, making it ideal for healthy, balanced meals.
Chef’s Secrets: Maximizing Flavor And Texture
The secret to an outstanding pasta salad lies in layering flavors and textures.
Start by rinsing cooked pasta under cold water to stop it from overcooking and to ensure it absorbs the dressing evenly.
Roasting the bell peppers adds a sweet, smoky note that contrasts beautifully with the tangy lemon dressing.
Use fresh herbs generously—they elevate the aroma and brightness of the dish.
When blending the dressing, aim for a creamy consistency without over-pureeing; a slightly textured dressing clings better to the pasta and vegetables.
Don’t be afraid to taste and adjust seasoning—it’s the final step that balances all elements.
Serving Suggestions: Ideas For Every Occasion
This salad is incredibly versatile.
Serve it chilled as a refreshing side at barbecues, picnics, or summer gatherings.
For a complete light meal, layer it over a bed of mixed greens or baby spinach.
Add avocado slices or toasted nuts for an extra crunch and boost of healthy fats.
Pair it with grilled vegetables, crusty bread, or a simple protein like baked tofu or tempeh for a satisfying, balanced plate.
The colorful presentation also makes it an attractive centerpiece for buffet tables or casual dinner parties.
Storage Tips: Keeping Fresh And Flavorful
To maintain peak freshness, store the salad in an airtight container in the refrigerator.
Keep the dressing separate if you plan to store it longer than a day; this prevents the pasta from becoming overly soggy.
Stir the salad gently before serving to redistribute flavors.
Leftover salad can be safely eaten within 3–4 days, though vegetables like cucumbers may soften slightly over time.
For longer storage, keep the roasted peppers and fresh herbs in separate containers and combine just before serving.
Frequently Asked Questions
1. Can I use a different type of pasta?
Absolutely! Fusilli, penne, farfalle, or even whole wheat pasta work perfectly. Just adjust cooking time to achieve al dente texture.
2. Can this salad be made ahead of time?
Yes, it’s excellent for meal prep. Store the salad in the fridge for up to 3–4 days. If making in advance, consider keeping the dressing separate until just before serving.
3. Can I substitute chickpeas with another protein?
Sure! Cannellini beans, edamame, or cooked lentils can be used as a plant-based protein alternative while keeping the salad hearty and fiber-rich.
4. Can I make this gluten-free?
Yes. Use gluten-free pasta instead of traditional wheat pasta. Ensure all other ingredients, like olives and dressing components, are naturally gluten-free.
5. How can I enhance the flavors even more?
Add a pinch of smoked paprika to the dressing for subtle depth, or toss in sun-dried tomatoes for an extra burst of umami. Fresh herbs like basil or cilantro can also be added for a new flavor dimension.
