Summer Pasta Salad with Lemon and Parsley Dressing

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One of my favorite things at Summer BBQ’s is the traditional macaroni salad. I always go for it. It is so creamy and bad for you, and basically just made out of mayo and elbow noodles. 

This salad is different but equally delicious. You can make a whole meal out of it and it packs perfectly for al desco lunches. It is loaded with fresh veggies, dressed with a lemon parsley dressing and sprinkled with feta. I love love this lemon juicer from Zulay. It seems like I have tried every single one out there and this one seems to have held up the best thus far. 

I have partnered with Banza which is a chickpea pasta that I highly recommend. I have used it in this recipe because it is loaded with protein and makes the salad a complete meal for me. You can use any pasta you like but if you want to use Banza undercook it a little bit (about 5 minutes) and make sure not to crowd the pot. 

Have fun!






5 from 1 vote
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Summer Pasta Salad with Lemon and Parsley Dressing
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Servings: 5
Author: The Sea Salt
Ingredients
  • 8 oz uncooked pasta (I used Banza rotini)
  • 4 Tbsp fresh lemon juice
  • 2 Tbsp olive oil
  • 1/2 tsp honey
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1 cup chopped fresh parsley
  • 2 green onions, chopped fine
  • 1 pint cherry tomatoes, halved
  • 1 english cucumber, seeds removed and chopped
  • 1/2 cup feta cheese
  • 15 or so kalamata olives, chopped
Instructions

  1. Boil salted water for pasta and cook according to directions. If using Banza pasta cook for 5 minutes and no longer or it will fall apart in the salad. 


  2. Drain pasta and rinse with cold water until cool, gently tossing with your hands. Lay it out on a dish towel to dry while you make the dressing. 


  3. In the bottom of a large bowl combine the lemon, oil, honey, salt and pepper and whisk to combine. Add the cooled pasta, green onions and the parsley. Stir together until pasta is coated in the dressing. 


  4. Add in the cucumbers, tomatoes and olives. Combine and then sprinkle with feta. Season with more salt and pepper if necessary. 






 

 

Yum

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