Summer Pasta Salad Baby Greens (Printable)

Refreshing pasta salad with baby greens, crisp vegetables, and zesty lemon-herb dressing.

# What You Need:

→ Pasta

01 - 8 oz short pasta (fusilli, penne, or farfalle)
02 - Salt, for the pasta water

→ Vegetables & Greens

03 - 3.5 oz baby mixed greens (arugula, baby spinach, baby kale, or a mix)
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1/2 red bell pepper, diced
07 - 1/4 small red onion, thinly sliced

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tsp Dijon mustard
11 - 1 small garlic clove, finely minced
12 - 1 tsp honey or maple syrup
13 - 1/2 tsp sea salt
14 - 1/4 tsp black pepper
15 - 1 tbsp fresh basil, chopped (or 1 tsp dried basil)

→ Garnish (optional)

16 - 1.5 oz crumbled feta cheese
17 - 2 tbsp toasted pine nuts or sunflower seeds

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool.
02 - In a large mixing bowl, combine the baby greens, cherry tomatoes, cucumber, bell pepper, and red onion.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, pepper, and basil until emulsified.
04 - Add the cooled pasta to the bowl with the vegetables and greens.
05 - Pour the dressing over the salad and toss gently until everything is evenly coated.
06 - Top with crumbled feta and toasted pine nuts or sunflower seeds, if using. Serve immediately, or chill for 30 minutes for enhanced flavor.

# Expert Suggestions:

01 -
  • The baby greens stay fresh and crisp, never wilted or soggy like traditional pasta salads
  • You can prep everything ahead and the flavors actually get better after an hour in the fridge
  • Its endlessly adaptable to whatever vegetables you have on hand
02 -
  • Rinsing the pasta under cold water is essential to stop cooking and prevent mushy texture
  • The salad tastes best after resting for 30 minutes but will stay fresh for up to 2 days
  • Add delicate greens like arugula right before serving if making ahead
03 -
  • Toast the pine nuts in a dry pan over medium heat until golden and fragrant, watching closely so they do not burn
  • If making ahead, keep the dressing separate and toss right before serving to maintain the crispest texture

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