Lemon Pasta Salad (Bright & Easy)

Name: Lemon Pasta Salad (Bright & Easy)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1/3 cup Ultra High Phenolic Extra Virgin Olive Oil; 12 oz short pasta such as fusilli or shells; 1/4 cup fresh lemon juice (about 2 lemons); 2 tsp lemon zest; 1 garlic clove, finely grated; 1 tsp Dijon mustard; 2 cups cherry tomatoes, halved; 1 cup English cucumber, diced; 3/4 cup feta cheese, crumbled; 1/3 cup Kalamata olives, halved; 1/4 cup fresh basil, torn; 1/4 cup flat-leaf parsley, chopped; 3/4 tsp kosher salt; 1/2 tsp black pepper, freshly ground

A cold lemon pasta salad in a raw lemon and olive oil dressing, loaded with cherry tomatoes, cucumber, fresh herbs, and feta. A fresh, peppery extra virgin olive oil keeps every bite bright and grassy, and it tastes even better after an hour in the fridge.

By Olivea Kitchen | Published July 01, 2026

Jump to Recipe

Prep 15 min

Cook 10 min

Total 25 min

Easy

Why We Love This Recipe

We love this lemon pasta salad because it is built almost entirely from fresh, whole ingredients. Raw cherry tomatoes bring vitamin C and the antioxidant lycopene, cucumber adds water and potassium, and the lemon and herbs deliver brightness with barely any added sugar or sodium. Because nothing in the salad is cooked, the produce keeps its color, crunch, and nutrients, and the dressing stays raw from bowl to plate.

That raw dressing is where the olive oil does its best work. We reach for Ultra High Phenolic Extra Virgin Olive Oil, which is rich in polyphenols, specifically hydroxytyrosol, the most studied olive polyphenol, and lab-verified by qNMR at the University of Athens at 1,000+ mg/kg total polyphenols. That peppery, slightly bitter catch at the back of your throat is the polyphenols you can actually taste, so the same oil that brings the flavor brings the polyphenols. Polyphenols are highest in a fresh bottle and fade with time and heat, which is why a raw, no-cook salad like this one is such a good way to let them reach the plate. If you want the research on olive-oil polyphenols, it is worth a read.

Olivea is USDA Certified Organic, single-origin from Messinia, Greece, early harvest, and cold-pressed within hours, with its polyphenol target set by Harvard-trained cardiologists. Built on lemon, olive oil, vegetables, and herbs, this salad fits naturally into a Mediterranean-diet pattern, and the olive oil is rich in monounsaturated fats. You can read more about the science behind the oil if you are curious.

View Nutrition Facts

Recipe Success Tips

Salt the pasta water well, then cool it fast.

Boil the pasta in generously salted water so it is seasoned from the inside, then drain and rinse briefly under cold water to stop the cooking and keep it from clumping. Cold, well-seasoned pasta holds the lemon dressing far better than a sticky warm batch.

Cook the pasta just past al dente.

Cold pasta firms up in the fridge, so a noodle that is perfectly al dente warm can turn chalky once chilled. Pull it about a minute past al dente so it stays tender after it cools.

Whisk the dressing until it looks creamy.

Lemon juice and olive oil want to separate, so whisk hard, or shake in a jar, until the dressing turns cloudy and slightly thickened. That quick emulsion coats every piece of pasta instead of pooling at the bottom of the bowl.

Use a fresh, peppery high-phenolic olive oil.

Since the oil is never cooked here, it sets the flavor of the whole salad. A fresh, grassy Ultra High Phenolic Extra Virgin Olive Oil gives the dressing a peppery, slightly bitter lift that stands up to the lemon and salt instead of disappearing into them.

Let it rest before serving.

Give the dressed salad at least 30 minutes, or up to a couple of hours, in the fridge. The pasta drinks in the lemon and oil, the tomatoes release a little juice, and the flavors settle into each other.

Season again right before serving.

Cold dulls salt and acid, so taste the salad after it has chilled and add a pinch more salt, a squeeze of lemon, or a final drizzle of olive oil as needed. It almost always wants a touch more brightness once cold.

Ingredients

servings

1/3 cup Ultra High Phenolic Extra Virgin Olive Oil
12 oz short pasta such as fusilli or shells
1/4 cup fresh lemon juice (about 2 lemons)
2 tsp lemon zest
1 garlic clove, finely grated
1 tsp Dijon mustard
2 cups cherry tomatoes, halved
1 cup English cucumber, diced
3/4 cup feta cheese, crumbled
1/3 cup Kalamata olives, halved
1/4 cup fresh basil, torn
1/4 cup flat-leaf parsley, chopped
3/4 tsp kosher salt
1/2 tsp black pepper, freshly ground

Kitchen Tools You'll Need

Large Pot

Colander

Microplane or Zester

Whisk

Large Mixing Bowl

How to Cook Lemon Pasta Salad (Bright & Easy)

COOK

Bring a large pot of generously salted water to a boil and cook the pasta about one minute past al dente, since it will firm up as it chills. Drain, rinse briefly under cold water to stop the cooking, and let it drain well so the dressing is not watered down.

MIX

While the pasta cooks, make the dressing. In a large bowl, whisk the lemon juice, lemon zest, grated garlic, Dijon mustard, kosher salt, and black pepper until combined.

Pour in the Ultra High Phenolic Extra Virgin Olive Oil in a steady stream while whisking until the dressing looks cloudy and slightly thickened. Its grassy, peppery character is what makes the dressing taste bright rather than flat, so taste and adjust the salt and lemon now.

ASSEMBLE

Add the cooled pasta to the bowl with the dressing and toss until every piece is coated. Fold in the cherry tomatoes, cucumber, Kalamata olives, basil, and parsley.

Add the crumbled feta and fold gently so it stays in distinct pieces rather than smearing through the salad.

FINISH

Cover and chill for at least 30 minutes so the pasta soaks up the lemon and oil. Just before serving, taste and adjust with a pinch more salt, a squeeze of lemon, or a final drizzle of Ultra High Phenolic Extra Virgin Olive Oil for a fresh peppery lift.

Recipe Notes

Serving Suggestions

This salad is a natural alongside grilled chicken, fish, or anything off the barbecue, and it travels well to a potluck or picnic. For a fuller spread, serve it with a bowl of easy pasta al limone for the hot-pasta lovers, or alongside a batch of lemon pesto pasta for another bright, no-cook-sauce option.

Variations

Swap the feta for shaved parmesan, or leave the cheese out and add a can of drained chickpeas for a vegan, protein-rich version. Grilled chicken, flaked tuna, or shrimp all turn it into a main. If you would rather build the dressing on a classic ratio, our lemon vinaigrette works beautifully here too.

Which Olivea oil to use

Because the dressing is raw, the Ultra High Phenolic Extra Virgin Olive Oil is the one to reach for, since its bold, peppery flavor defines the salad. Prefer a gentler, less peppery result? The High Phenolic Extra Virgin Olive Oil gives a smoother, more rounded finish. For a richer, buttery cousin to this dish, try our lemon butter pasta.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will absorb dressing as it sits, so refresh it before serving with a splash of lemon juice, a drizzle of olive oil, and a pinch of salt. Keep your oil in a cool, dark cupboard with the cap on tight to protect its fresh, peppery flavor.

Nutrition Facts per Serving

Nutrition Facts

Serving size about 1.5 cups

Calories 340

% Daily Value*

Total Fat 18g23%

Saturated Fat 4.5g23%

Trans Fat 0g

Unsaturated Fat 13g

Monounsaturated Fat 10g

Polyunsaturated Fat 2g

Cholesterol 17mg6%

Sodium 560mg24%

Total Carbohydrate 38g14%

Dietary Fiber 3g11%

Total Sugars 4g

Includes 0g Added Sugars 0%

Protein 10g20%

Vitamin A 60mcg7%

Vitamin C 18mg20%

Vitamin D 0mcg0%

Calcium 140mg11%

Iron 2mg11%

Potassium 320mg7%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

Tossing the oil in raw like this keeps cooking heat off it, so a fresh high-phenolic bottle delivers its polyphenols and flavor straight to the plate. For an easy daily polyphenol habit without any cooking, our Olivea Hydroxytyrosol Supplement offers a convenient dose any day of the week.

Olivea: Suplemento de hidroxitirosol

$40.00

Add to Cart

Frequently Asked Questions

What is the best pasta for lemon pasta salad?

Short shapes with curves and ridges work best because they catch and hold the lemon dressing. Fusilli, shells, rotini, penne, and farfalle are all great choices. Cook them just past al dente so they stay tender after chilling.

Can I make lemon pasta salad ahead of time?

Yes, and it actually improves after an hour or two in the fridge as the pasta absorbs the dressing. Make it up to a day ahead, then taste and refresh it with a little extra lemon, olive oil, and salt before serving.

How long does lemon pasta salad last in the fridge?

Stored in an airtight container, it keeps for up to 4 days. The pasta will keep soaking up dressing, so a quick splash of lemon juice and a drizzle of olive oil brings it back to life.

Is lemon pasta salad served hot or cold?

It is a cold pasta salad, meant to be chilled and served cool. That makes it ideal for picnics, potlucks, barbecues, and packed lunches in warm weather.

How do I keep the dressing from separating?

Whisk the lemon juice and olive oil hard, or shake them in a jar, until the mixture turns cloudy and slightly thick. A teaspoon of Dijon mustard helps the emulsion hold so the dressing coats the pasta instead of pooling.

What olive oil should I use for lemon pasta salad?

Since the oil is never cooked, use a fresh, flavorful extra virgin olive oil with real character. A high-phenolic oil like Olivea Ultra High Phenolic Extra Virgin Olive Oil brings a grassy, peppery note that stands up to the lemon and salt.

Is lemon pasta salad healthy?

It is built on whole ingredients: fresh tomatoes, cucumber, herbs, and a raw olive oil and lemon dressing, which fits a Mediterranean-diet pattern. Extra virgin olive oil is rich in monounsaturated fats and polyphenols, and using it raw is a great way to enjoy that fresh flavor.

How do I make lemon pasta salad vegan?

Leave out the feta or swap in a plant-based feta, and add a can of drained, rinsed chickpeas for protein and heartiness. The lemon and olive oil dressing is already plant-based.

What can I add to lemon pasta salad to make it a meal?

Fold in grilled chicken, flaked tuna, shrimp, or chickpeas to turn the side into a main. Extra vegetables like blanched broccoli, peas, or arugula make it more substantial too.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice and zest make a real difference here, since the citrus is the headline flavor. Bottled juice will work in a pinch, but you lose the bright aroma that fresh zest brings to the dressing.