Print

Sunday Meal Prep Pasta Salad Easy Lemon Vinaigrette Recipe for Busy Weeknights

Sunday meal prep pasta salad - featured image
Print Recipe

A vibrant and tangy pasta salad with a bright lemon vinaigrette, fresh veggies, and creamy feta, perfect for quick meal prep and busy weeknights.

Ingredients

Scale
  • 8 ounces (225g) pasta (preferably rotini or penne)
  • 1 medium cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • ¼ cup (40g) red onion, finely chopped
  • ½ cup (75g) feta cheese, crumbled
  • ¼ cup (15g) fresh parsley, chopped
  • ¼ cup (60ml) fresh lemon juice (about 1 large lemon)
  • ⅓ cup (80ml) extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta in a colander and rinse under cold water immediately to cool it down and stop cooking. Shake off excess water and transfer to a large mixing bowl.
  2. While the pasta cooks, dice 1 medium cucumber, halve 1 cup (150g) of cherry tomatoes, dice 1 medium red bell pepper, finely chop ¼ cup (40g) of red onion, and roughly chop ¼ cup (15g) of fresh parsley. Add all the veggies and herbs to the bowl with the pasta.
  3. In a small bowl, whisk together ¼ cup (60ml) fresh lemon juice, ⅓ cup (80ml) extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and 1 minced garlic clove. Season with ½ teaspoon salt and a few grinds of black pepper. Whisk vigorously until the dressing is smooth and emulsified.
  4. Pour the lemon vinaigrette over the pasta and veggies. Add ½ cup (75g) crumbled feta cheese. Toss gently but thoroughly so everything is coated evenly. Taste and adjust salt or pepper if needed.
  5. You can serve this pasta salad immediately, but it’s best to chill in the fridge for at least 10 minutes to let flavors meld. If meal prepping, cover and refrigerate for up to 4 days.

Notes

Do not overcook pasta; rinse pasta in cold water to stop cooking and prevent sticking. Use fresh lemon juice for best flavor. Soak red onion in cold water if sensitive to raw onion. For meal prep, store in airtight container up to 4 days. Keep vinaigrette separate if prepping ahead to maintain freshness.

Nutrition

Keywords: pasta salad, lemon vinaigrette, meal prep, easy dinner, quick salad, vegetarian, weeknight meal

Find it online: https://daintydine.com/sunday-meal-prep-pasta-salad-easy-lemon-vinaigrette-recipe-for-busy-weeknights/