Summer Pasta Salad With Baby Greens (Print version)
Vibrant pasta salad with crisp vegetables, tender greens, and zesty lemon-herb dressing.
# What you'll need:
→ Pasta
01 - 8 oz short pasta (fusilli, penne, or farfalle)
02 - Salt, for the pasta water
→ Vegetables & Greens
03 - 3.5 oz baby mixed greens (arugula, baby spinach, baby kale, or a mix)
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1/2 red bell pepper, diced
07 - 1/4 small red onion, thinly sliced
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tsp Dijon mustard
11 - 1 small garlic clove, finely minced
12 - 1 tsp honey or maple syrup
13 - 1/2 tsp sea salt
14 - 1/4 tsp black pepper
15 - 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
→ Garnish (optional)
16 - 1.5 oz crumbled feta cheese
17 - 2 tbsp toasted pine nuts or sunflower seeds
# How to make it:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool.
02 - In a large mixing bowl, combine the baby greens, cherry tomatoes, cucumber, bell pepper, and red onion.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, pepper, and basil until emulsified.
04 - Add the cooled pasta to the bowl with the vegetables and greens.
05 - Pour the dressing over the salad and toss gently until everything is evenly coated.
06 - Top with crumbled feta and toasted pine nuts or sunflower seeds, if using. Serve immediately, or chill for 30 minutes for enhanced flavor.
# Expert suggestions:
01 -
- The dressing hits that perfect bright spot between tangy and slightly sweet, making even salad skeptics go back for seconds
- Everything can be prepped ahead and tossed together at the last minute, which has saved me more times than I care to admit
02 -
- Rinse the pasta under cold water immediately after draining, or the residual heat will wilt the greens into sadness
- The salad actually tastes better after sitting for 30 minutes, so do not stress about making it last minute
03 -
- Toast the pine nuts in a dry pan over medium heat until fragrant and golden, watching closely because they burn fast
- Double the dressing recipe and keep the extra in the fridge for quick salads all week long