Lemon Tarragon Pasta Salad: A Fresh and Zesty Delight for Any Occasion
A refreshing pasta salad with zesty lemon, aromatic tarragon, and crisp vegetables – perfect for picnics, potlucks, or as a light main course. The fresh herb dressing makes it unforgettable!
- Prep Time: 20 mins
- Cook Time: undefined
- Total Time: 1 hour 20 mins
- Yield: 6 servings 1x
- Category: Side Dish/Salad
- Method: No-Cook (except pasta)
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- For the Salad:
- 12 oz (340g) short pasta (farfalle, fusilli, or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
- For the Dressing:
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tbsp fresh tarragon, finely chopped
- 1 tbsp lemon zest
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook Pasta: Boil pasta in salted water until al dente. Drain, rinse with cold water, and let cool.
- Make Dressing: Whisk together olive oil, lemon juice, tarragon, zest, garlic, mustard, honey, salt, and pepper.
- Combine: In large bowl, mix cooled pasta with tomatoes, cucumber, onion, and olives.
- Dress: Pour dressing over salad and toss gently to coat.
- Chill: Refrigerate for at least 1 hour to let flavors meld.
- Finish: Just before serving, sprinkle with feta and pine nuts.
Notes
- Herb tip: Tarragon is essential – don’t substitute with dried
- Make ahead: Prep up to 24 hours in advance (add nuts and cheese last)
- Protein boost: Add grilled chicken or shrimp
- Vegan option: Omit feta or use vegan cheese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg
Find it online: https://us.recipesfood.org/lemon-tarragon-pasta-salad/
