30-Minute Lemon Herb Pasta Salad
This refreshing Lemon and Herb Pasta Salad blends tender pasta with roasted bell peppers, fresh herbs, olives, and chickpeas, all coated in a tangy, creamy lemon dressing. Perfect for a light lunch, picnic, or weeknight dinner, it’s nutrient-rich, high in plant-based protein, fiber, and healthy fats, ready in just 30 minutes.
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.
