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Yields:
10 serving(s)
Prep Time:
20 mins
Total Time:
35 mins
Meet your new favorite pasta salad for summer. Bright, punchy, and packed with salty-savory goodies, this lemony side is made for potlucks, cookouts, picnics, and every kind of gathering in between. It’s completely mayo-free and tastes even better after a little time in the fridge, which means it’s the perfect make-ahead option when you’re feeding a crowd.
Check out more pasta salad recipes, plus easy summer side dishes and lemon recipes to make all season long.
What’s in lemon herb pasta salad?
This bright, lemony salad is loaded with sweet peas, briny feta, and marinated artichokes, all tossed in a zippy homemade dressing with shallot, Dijon mustard, honey, and a generous glug of olive oil. Fresh parsley and basil keep it lively, while toasted slivered almonds add crunch. Ready in 35 minutes, it’s an easy side dish that tastes like sunshine in a bowl.
What can you substitute for feta cheese in lemon herb pasta salad?
The feta adds a salty, tangy flavor that pairs well with the bright lemon dressing, but if you prefer something milder, swap in eight ounces of mozzarella pearls or bocconcini. You can also leave out the cheese altogether for an easy dairy-free pasta salad.
Can you make lemon herb pasta salad ahead?
Yes! This is a great make-ahead side dish. The flavors continue to meld as the pasta chills, making it even more delicious after a few hours in the refrigerator. For the freshest texture, stir in the toasted almonds just before serving so they stay crunchy. Store leftovers in an airtight container in the refrigerator for up to four days. The pasta will absorb the dressing as it sits. If the leftovers become a little dry, toss them with a drizzle of olive oil and a squeeze of fresh lemon juice before serving.
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Ingredients
- 1 1/2 tsp. kosher salt, plus more for the pasta water
- 1 lb. fusilli or rotini pasta
- 10 oz. frozen peas (about 2 cups)
- 1/2 cup slivered almonds
- 1 Tbsp. lemon zest, plus 1/2 cup lemon juice (from 3 lemons)
- 2 Tbsp. Dijon mustard
- 1 tsp. honey
- 1 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/4 tsp. crushed red pepper flakes
- 1 shallot, chopped
- 1/2 cup olive oil
- 1 1/2 cups marinated artichoke hearts, drained and coarsely chopped
- 1 1/2 cups fresh parsley, chopped
- 1 cup fresh basil leaves, chopped
- 8 oz. feta cheese, cut into small cubes
Directions
- Step 1Bring a large pot of salted water to a boil. Cook the pasta 1 minute longer than the package directions. During the last minute of cooking, add the peas. Drain, rinse thoroughly with cold water, and let cool.
- Step 2Meanwhile, in a medium skillet, toast the almonds over medium heat, stirring frequently so they don't burn, until toasted and fragrant, 4 to 6 minutes. Remove from the skillet and set aside.
- Step 3In a large bowl, whisk together the lemon zest, lemon juice, mustard, honey, black pepper, garlic powder, crushed red pepper flakes, shallot, and 1 teaspoon salt. Whisking vigorously, stream in the olive oil and mix until well combined.
- Step 4Fold in the artichoke hearts, peas, pasta, and the remaining ½ teaspoon salt. Gently fold in the parsley, basil, feta, and almonds.
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