This post may contain affiliate links. Read my disclosure policy here.
This pasta salad is perfect for your spring and summer gatherings! It’s fresh, light, and full of flavor. And since there’s no meat or mayonnaise, it’s safer to leave sitting out on warm warmer days. Actually, we think it tastes better at room temperature!
As with any pasta salad, it can soak up the vinaigrette and dry out a bit in the refrigerator, so you might want to make a double batch of the dressing to stir in as needed, especially if it sits overnight.
How to make Summer Pasta Salad with Lemon Vinaigrette
We used different colored carrots, but you can use whatever kind you like. Shaving them creates beautiful ribbons throughout the salad and is easy to do. Just use a potato peeler to create long, thin ribbons, and then run a knife through the ribbons once or twice to break them up.
The great thing about any kind of pasta or vegetable salad is that you can change them up to suit your taste. You can add your favorite veggies, beans, or even some protein. Different colored bell peppers, edamame, or chickpeas would all add extra texture, color, and nutrition!
Summer Pasta Salad with Lemon Vinaigrette
Ingredients
- Pasta Salad
- 16 ounces orzo pasta
- 1 cup frozen petite peas (thawed)
- 1/2 cup shaved orange carrot
- 1/2 cup shaved yellow carrot
- 10 thin asparagus
- 2 green onions (thinly sliced)
- 1 cup chopped tomatoes
- 1/4 cup chopped Italian parsley
- 1/4 cup sliced basil leaves
- 1 large lemon (juiced and zested)
- Lemon Vinaigrette
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice + remaining zest (from above)
- 1/4 cup red wine vinegar
- 1 large clove garlic (minced)
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Cook the pasta according to the directions on the package, drain and rinse well with cold water. Allow it to sit in the colander while you prepare the rest salad.
- Add all of the dressing ingredients to a mason jar, cover tightly, and shake until thoroughly combined.
- To prepare the lemon for both the salad and the dressing, use a zester and remove as much as the zest as you can without getting any of the white pith. Set the zest aside, and squeeze out all the juice into a small bowl.
- To prepare the asparagus, trim off the tough ends, and then trim the remaining stalk into 1" pieces. Bring a small pot of water to a boil, add the asparagus, and boil for two minutes. Pour into a strainer and rinse well with cold water to stop the cooking.
- Add the pasta, all the vegetables, herbs, and one tablespoon of the lemon zest to a very large bowl. Stir to combine.
- Pour the vinaigrette over the salad and stir to combine.
- Taste and adjust the seasonings to your liking. You can also add more lemon juice, vinegar, olive oil, etc...
- Serve immediately or chill in the refrigerator.
- To garnish, sprinkle the top with extra herbs or green onion.
Pin for Later
[email protected] says
I can’t wait to make this salad. It sounds and looks delicious. Thank you for sharing at Snickerdoodle and drop by my blog to see your recipe post featured at the Snickerdoodle party.
Jess says
I could eat a huge bowl of this! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Theresa @DearCreatives says
Looks delish! Thanks for sharing at the inspiration Spotlight party. Pinned & shared.
Smellyann says
Ooh, I have to make this for our neighborhood block party. It’ll be perfect. Thanks so much for this recipe! (It’s beautiful, btw.)
[email protected] free A-Z Blog says
This salad really looks delicious. I love how you arranged everything in the bowl before you tossed it. I’m pinning it for my next party..
Miz Helen says
Congratulations Susan!
Your recipe in on The Top Ten for Full Plate Thursday this week! Thanks so much for sharing with us and enjoy your new Red Plate. Have a fantastic week and come back to see us soon.
Miz Helen
Mary says
This is definitely a filling salad and it lacks nothing. It has taste, looks so pretty with all those colors and is perfect for the summer. I like it so much I’m going to pin it twice!
Laurie says
A beautiful and colorful salad! Looks delicious! Thanks for sharing with us this week at Brag About It.
Ashley says
This looks so beautiful and fresh and healthy. Summer in a bowl <3
Joann says
This looks like a great salad for 4th of July weekend party!! Thanks for sharing 🙂
Leanna says
This looks fantastic. Hubs will love this recipe. Pinning
Miz Helen says
This is a perfect salad for a hot summers day! Thanks so much for sharing with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen
Carrie says
Very colorful salad. Lots and lots of good ingredients.
Alison's Allspice says
I love simple meals like this, so colorful and healthy! I will add a little protein and make it for my work lunches. Thank you!
Jackie says
That salad looks so colorful and very light and refreshing.
Thanks for sharing the recipe.