Lemon Pesto Pasta Salad Recipe
Ladies, let’s be real—sometimes we want a dish that screams fancy summer goddess without requiring Michelin-star effort or emotional breakdowns.
This lemon pesto pasta salad brings sunshine, sass, and serious flavor while still letting you sip wine and pretend you’re in Italy.
It’s zesty, herby, and deliciously light, making it the salad that wins compliments at every potluck while you just nod smugly.
Plus, it takes almost no time, which means you can spend your energy on hair, nails, or scrolling questionable Amazon reviews.
So grab a bowl, swirl the pasta, and taste your citrusy queen moment.
Lemon Pesto Pasta Salad Recipe
A bright, vegan-friendly lemon pesto pasta salad tossed with veggies, herbs, and creamy zest—perfect for warm days or quick dinners.
Ingredients
Method
- Cook pasta in salted boiling water until al dente, about 8–10 minutes. Drain and rinse under cold water.
- In mixing bowl, whisk together vegan pesto, lemon juice, lemon zest, olive oil, salt, and black pepper.
- Add pasta, tomatoes, cucumber, red onion, and olives to bowl. Toss until everything looks like it belongs on Instagram.
- Sprinkle fresh basil over the top and refrigerate 30 minutes if serving cold.
Notes
Nutritional Values (per serving)
- Calories: 340
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 9g
Vitamins & Minerals (per serving)
- Vitamin C: 22%
- Vitamin A: 10%
- Folate: 18%
- Iron: 16%
- Calcium: 12%
Additional Notes & Tips
- Swap rotini for gluten-free pasta if needed.
- Add arugula for a peppery kick.
- Double the lemon zest for extra brightness.
