Summer Pasta Salad with Lime Vinaigrette

Hey there, friends! Get ready to tantalize your taste buds with this refreshing and flavorful Summer Pasta Salad with Lime Vinaigrette. Perfect for picnics, potlucks, or simply a light and satisfying meal, this dish is sure to become a summer staple. Dive into the vibrant flavors of fresh vegetables, tangy lime dressing, and al dente pasta for a delightful and energizing experience.


  • 8 oz. uncooked pasta (such as penne, fusilli, or farfalle)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup bell pepper (any color), diced
  • 1/4 cup fresh cilantro (or parsley), chopped
  • 1/4 cup lime juice (about 2-3 limes)
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down. Set aside.
  2. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, and fresh cilantro (or parsley).
  3. In a small bowl or jar with a tight-fitting lid, whisk together (or shake) the lime juice, olive oil, honey, Dijon mustard, salt, and black pepper until well combined. This is your tangy lime vinaigrette.
  4. Pour the lime vinaigrette over the pasta salad and gently toss to coat all the ingredients evenly.
  5. Cover the pasta salad and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld together.
  6. Before serving, give the pasta salad a gentle toss to redistribute the dressing. Taste and adjust seasoning if needed.
  7. Serve chilled or at room temperature, garnished with extra cilantro (or parsley) if desired.
See also  Smashed-Cucumber Salad

Additional Tips:

  • Feel free to customize the vegetables according to your preference or what’s in season. Bell peppers, corn, avocado, or cherry tomatoes make great additions.
  • For a protein boost, consider adding grilled chicken, shrimp, or chickpeas to the salad.
  • If you prefer a creamier dressing, you can substitute part of the olive oil with plain Greek yogurt or sour cream.
  • Leftovers will keep well in the refrigerator for up to 3 days. Give it a gentle toss before serving to redistribute the dressing.
Summer Pasta Salad with Lime Vinaigrette

Nutritional Value:

This Summer Pasta Salad with Lime Vinaigrette is not only delicious but also packed with essential nutrients. It’s a good source of fiber, vitamins, and minerals from the fresh vegetables and whole-grain pasta. The lime vinaigrette adds a zesty kick while providing healthy fats from the olive oil. Overall, this dish is a nutritious and refreshing choice for a balanced meal or side dish.

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