Lemon Herb Pasta Salad

Vegetarian, Summer, Dinner, Lunch, Savory


Fresh flavors for easy summertime meals.


Pasta Salad

1 lb. Montebello Organic Farfalle

1 organic cucumber, peeled, seeded, and diced

1 organic yellow pepper, diced small

4 oz. Odyssey Mediterranean Feta cheese, crumbled

1 pint organic cherry tomatoes, halved

1-2 organic shallots, sliced into rounds

Lemonn Herb Dressing

3-4 Tbsp. organic lemon juice

4-5 cloves organic garlic, minced

1 Tbsp. Boykin Apiaries Honey

1 tsp. freshly cracked pepper

½ tsp. kosher salt

Pinch of Frontier Co-op red pepper flakes

1/3 C Riojana olive oil

¼ C fresh organic parsley, minced

10-12 organic basil leaves, chiffonade

2-3 sprigs fresh organic rosemary, minced

2 Tbsp. fresh organic thyme leaves


Step 1

Cook pasta according to directions. Drain and rinse under cold water.

Step 2

Add all of your veggies and feta in with your pasta.

Step 3

In a separate bowl, add the lemon juice, garlic, honey, pepper, salt, and red pepper flakes. Whisk to combine.

Step 4

While whisking, slowly start streaming in olive oil until thoroughly combined.

Step 5

Add in your herbs, whisk to combine. Taste and adjust seasonings as needed.

Step 6

Add dressing to pasta, stir to incorporate.

Step 7

Top with additional fresh herbs if desired.