Garlic Lemon Pasta Salad with Fresh Herbs
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Salad
Ingredients
Scale
- 8 ounces dried noodles
- 3 tablespoons olive oil
- 1 teaspoon salt (divided)
- 5 cloves garlic (peeled and minced)
- â…“ cup chopped fresh cilantro
- â…“ cup chopped fresh parsley
- â…“ cup chopped fresh chives
- â…“ cup chopped fresh dill
- ½ large red onion (thinly sliced (use a mandolin if available))
- 2 teaspoons rice vinegar
- 2 teaspoons red wine vinegar
- 1.5 teaspoons lemon juice
- 1.5 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 tablespoon mayo
- Zest from one small lemon
- ¼ teaspoon freshly ground pepper
- â…“ cup crumbled feta cheese
- â…“ cup toasted pine nuts
- 4 ounces fresh English peas or thawed frozen peas
Instructions
- Boil a large pot of salted water. Cook pasta until al dente, then drain and rinse with cold water. Let excess water drip.
- Heat olive oil in a skillet over medium/high heat. Add minced garlic, sprinkle with ¼ teaspoon salt, and sauté until golden. Set aside to cool.
- For the dressing, whisk together rice vinegar, red wine vinegar, lemon juice, Dijon mustard, honey, mayo, lemon zest, and ½ teaspoon salt.
- Slowly add cooled garlic and olive oil to the dressing while whisking.
- Toss cooled pasta with the dressing in a large bowl.
- Add fresh herbs, red onion, peas, and remaining salt (if needed) to the bowl and toss.
- Top with feta, pine nuts, and pepper.
- Serve immediately or chill in the refrigerator.
Notes
- Sauteing garlic in olive oil creates a flavorful infusion for the dressing.
- Feel free to mix and match your favorite fresh herbs.
- Taste the dressing and salad as you go to adjust salt levels.
