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Fresh Creamy Lemon Vinaigrette Pasta Salad

creamy lemon vinaigrette pasta salad - featured image
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A light and flavorful pasta salad featuring roasted tomatoes and a creamy lemon vinaigrette, perfect for summer meals and easy to prepare in about 30 minutes.

Ingredients

Scale
  • 8 oz (225 g) pasta (fusilli or penne preferred)
  • 1 pint (about 300 g) cherry or grape tomatoes, halved
  • 2 tablespoons olive oil (extra virgin for drizzling and roasting)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh basil, chopped
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1/4 cup (60 ml) olive oil (light-flavored preferred)
  • 2 tablespoons mayonnaise (vegan mayo optional)
  • 1 small garlic clove, minced (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Place halved cherry tomatoes on the baking sheet, cut side up. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss lightly to coat evenly. Roast for 20-25 minutes until tomatoes are soft and caramelized around the edges.
  3. While tomatoes roast, bring a large pot of salted water to a boil. Add 8 oz (225 g) pasta and cook according to package instructions until al dente, about 10 minutes. Drain and rinse briefly under cold water to cool. Set aside.
  4. In a small bowl or jar, combine 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 tablespoon honey, minced garlic (if using), and a pinch of salt and pepper. Slowly whisk in 1/4 cup (60 ml) olive oil until emulsified. Stir in 2 tablespoons mayonnaise until smooth and creamy.
  5. In a large bowl, combine the cooled pasta, roasted tomatoes with their juices, and chopped fresh basil. Pour the creamy lemon vinaigrette over the top and toss gently to coat without breaking up the tomatoes.
  6. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
  7. Refrigerate the salad for at least 30 minutes before serving to let flavors meld. Serve chilled or at room temperature.

Notes

Use ripe but firm tomatoes for best roasting results. Drain excess tomato juice if too watery to avoid soggy salad. Mayonnaise thickens dressing but will loosen when mixed with lemon juice and oil. Chill salad for at least 30 minutes for best flavor. Vegan and gluten-free substitutions available.

Nutrition

Keywords: pasta salad, lemon vinaigrette, roasted tomatoes, summer recipe, creamy dressing, easy pasta salad, healthy pasta salad

Find it online: https://dahliadishes.com/fresh-creamy-lemon-vinaigrette-pasta-salad-recipe-easy-and-perfect-for-summer/