Zesty Garlic Lemon Pasta Salad Recipe with Fresh Herbs

The most delicious lemon pasta salad combines plenty of fresh herbs, tangy feta, sweet peas, and crunchy toasted pine nuts, all tossed in a lemon-garlic dressing. It’s bright, herb-forward, and ideal for spring gatherings or as a make-ahead side for a crowd.

Simple Lemon Pasta Salad

Spring is in the air and this lemon pasta salad is a fresh, satisfying way to showcase seasonal vegetables and herbs. Whether you’re planning a potluck, picnic, or family dinner, this salad scales easily and can be served chilled or at room temperature. The garlic-infused oil and bright lemon vinaigrette give the dish its vibrant flavor, while a mix of herbs keeps every bite lively and aromatic.

Why you’ll love it

• Serves a crowd — easy to multiply for gatherings
• Uses seasonal spring vegetables and loads of fresh herbs
• Quick to prepare and served cold for easy transport
• Balanced flavors: bright lemon, savory feta, and toasty pine nuts

Featured Ingredients

Pasta: Use your preferred shape. Long noodles like spaghetti or shorter shapes like rigatoni both work well — choose what you have on hand or what you prefer for texture.

Dressing: A flavorful lemon-garlic dressing made with sautéed garlic, olive oil, a touch of red wine vinegar and rice vinegar, Dijon mustard, honey, and a bit of mayo for creaminess.

Fresh herbs: These give the salad its character. A mix of cilantro, parsley, chives, and dill keeps the flavors bright and herbaceous.

Add-ins: Crumbled feta cheese, toasted pine nuts for crunch, and English peas (fresh or thawed frozen peas) round out the salad with texture and color.

Simple Instructions

1. Cook the pasta: Bring a large pot of well-salted water to a boil. Add about 8 oz dried pasta and cook until al dente. Drain and rinse with cold water to cool the pasta quickly, then let it drain thoroughly.
2. Infuse the oil: Heat 3 tablespoons of olive oil in a small skillet over medium-high heat. Add 5 minced garlic cloves and 1/4 teaspoon salt. Sauté for 4–5 minutes until the garlic is fragrant and just starting to brown. Remove from heat and allow the garlic oil to cool.
3. Make the dressing: In a bowl whisk together 2 teaspoons rice vinegar, 2 teaspoons red wine vinegar, 1.5 teaspoons lemon juice, 1.5 teaspoons Dijon mustard, 1 teaspoon honey, and 1 tablespoon mayo. Add the zest of one small lemon and 1/2 teaspoon salt, then whisk again. Slowly drizzle the cooled garlic oil into the dressing while whisking to emulsify.
4. Toss pasta with dressing: Place the cooled pasta in a large bowl. Pour the dressing over the pasta and toss until every strand is coated.
5. Add herbs and mix-ins: Fold in the fresh herbs (about 1/3 cup each of chopped cilantro, parsley, chives, and dill), thinly sliced red onion (half a large onion, sliced very thin), and 4 oz fresh English peas or thawed frozen peas. Taste and adjust salt as needed.
6. Finish and serve: Top the salad with 1/3 cup crumbled feta, 1/3 cup toasted pine nuts, and a sprinkle of freshly ground black pepper. Serve immediately or chill in the refrigerator for a cold pasta salad.

Pasta Recipes

More pasta ideas to explore: 30-Minute Pasta Primavera; Easy Baked Ramen Noodles; Baked Street Corn Pasta; Tahini Chili Oil Noodles; Whole Wheat Sun-Dried Tomato Basil Pasta.

Storage

Store leftover pasta salad in an airtight container in the refrigerator for 3–4 days. Toasted pine nuts will keep their texture best when added just before serving; if you plan to store the salad for a couple of days, consider adding some of the pine nuts and feta right before serving.

Ingredients (Serves 6)

• 8 oz dried pasta
• 3 tablespoons olive oil
• 1 teaspoon salt, divided
• 5 garlic cloves, peeled and minced
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh chives
• 1/3 cup chopped fresh dill
• 1/2 large red onion, sliced very thin
• 2 teaspoons rice vinegar
• 2 teaspoons red wine vinegar
• 1.5 teaspoons lemon juice
• 1.5 teaspoons Dijon mustard
• 1 teaspoon honey
• 1 tablespoon mayo
• Zest from one small lemon
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup crumbled feta cheese
• 1/3 cup toasted pine nuts
• 4 oz fresh English peas, or frozen peas thawed

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and rinse under cold water until chilled. Allow excess water to drip off.
2. In a small skillet, heat the olive oil over medium-high heat. Add minced garlic and 1/4 teaspoon salt; sauté until garlic is fragrant and just beginning to brown, about 4–5 minutes. Remove from heat and let the garlic-infused oil cool.
3. Whisk together the vinegars, lemon juice, Dijon, honey, and mayo in a bowl. Stir in lemon zest and 1/2 teaspoon salt. Slowly whisk in the cooled garlic oil to combine.
4. Add the cooled pasta to a large bowl. Pour the dressing over the pasta and toss to coat thoroughly.
5. Fold in the chopped herbs, thinly sliced red onion, peas, and additional salt if needed. Toss until evenly mixed.
6. Top with crumbled feta, toasted pine nuts, and freshly ground pepper. Serve immediately or refrigerate to enjoy cold.

Tips & Notes

• Sautéing the garlic in oil produces a quick garlic-infused olive oil that deepens the dressing flavor — it’s worth the extra step.
• Feel free to swap or add other herbs such as mint or basil for a different herb profile.
• Taste the dressing and the assembled salad as you go so you can adjust salt, lemon, or vinegar to your preference.
• If you want a lighter dressing, reduce the mayo or omit it and whisk in a little extra lemon juice or olive oil.

Nutrition (approx.)

Per serving (estimate): Calories 392 kcal, Carbohydrates 49 g, Protein 16 g, Fat 17 g, Fiber 9 g, Sugar 8 g. Nutrition information is an approximation.