Summer Pasta Salad With Baby Greens (Printable version)

Light pasta salad with summer vegetables, baby greens, and tangy lemon dressing. Perfect for warm weather dining.

# What you'll need:

→ Pasta

01 - 9 oz short pasta (fusilli, penne, or farfalle)

→ Vegetables & Greens

02 - 4 cups mixed baby greens (arugula, spinach, baby kale)
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup cucumber, diced
05 - 1/2 red bell pepper, diced
06 - 1/4 small red onion, thinly sliced

→ Dressing

07 - 3 tbsp extra-virgin olive oil
08 - 2 tbsp lemon juice (about 1/2 lemon)
09 - 1 tbsp red wine vinegar
10 - 1 tsp Dijon mustard
11 - 1 garlic clove, minced
12 - 1/2 tsp sea salt
13 - 1/4 tsp black pepper

→ Toppings

14 - 1/4 cup feta cheese, crumbled (optional)
15 - 2 tbsp toasted pine nuts or sunflower seeds
16 - 2 tbsp fresh basil, chopped

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt, and pepper until emulsified.
03 - Add the cooled pasta to the bowl with the dressing. Toss thoroughly to coat all pasta evenly.
04 - Gently fold in cherry tomatoes, cucumber, red bell pepper, red onion, and most of the baby greens, reserving a small handful for garnish.
05 - Top with feta cheese, pine nuts, and fresh basil. Add reserved greens just before serving.
06 - Serve immediately, or chill for up to 3 hours before serving. Add reserved greens just before serving to maintain freshness.

# Expert Tips:

01 -
  • The pasta stays perfectly chewy even after chilling, never turning into that sad mushy texture that ruins most pasta salads
  • You get all the satisfaction of a pasta dish but feel light and energized afterward, perfect for hot weather when heavy meals feel impossible
02 -
  • The pasta absorbs dressing as it sits, so make a little extra dressing if you're planning to serve this the next day
  • Adding all the baby greens at once will make them wilt and sad, so always save some for the final moment
03 -
  • Use kosher salt in the pasta water instead of table salt for better seasoning that penetrates the pasta as it cooks
  • Let your vegetables come to room temperature before mixing them in so they don't cool down the pasta too quickly

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