Recipe

Fresh Pasta Salad (Sweet & Simple)

A bright pasta salad with juicy tomatoes, crunchy cucumbers, a honey lemon dressing, and a shower of herbs. Easy, picnic-ready, and perfect for using whatever is in your fridge.

By Matt Campbell

•

4.8

A glass bowl of fresh pasta salad with cherry tomatoes, cucumbers, mozzarella pearls, basil, and a glossy honey lemon dressing on a sunlit kitchen counter

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Some days you want a salad that behaves. Other days you want one that shows up with big flavor, crisp edges, and a little sweetness that makes you go back for another forkful. This fresh pasta salad is that friend.

It is sweet and simple in the best way: a quick honey lemon dressing, plenty of herbs, and fresh veggies that stay crunchy. It eats like a side dish but can absolutely be lunch if you are standing at the counter “just tasting” for 10 minutes. No judgment. That is basically the recipe.

Why It Works

Fresh pasta, not soggy pasta: We cool it fast and lightly oil it so it stays springy and glossy.
Sweet meets tangy: Honey rounds out the lemon and vinegar, so the dressing tastes bright but not sharp.
Crunch in every bite: Cucumber, bell pepper, and red onion keep it lively, even after chilling.
Flexible ingredients: Swap veggies, change the cheese, add protein, or keep it simple and let the dressing do the talking.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for 2 to 3 days. The veggies will soften a bit, but the flavor stays great.

Bring it back to life: Pasta loves to drink dressing while it sits. Before serving leftovers, add a small squeeze of lemon, a drizzle of olive oil, and a pinch of salt. Toss and taste.

If you are making it ahead: For the crunchiest texture, keep the cucumbers and herbs separate and stir them in right before serving. You can also reserve a couple tablespoons of dressing and add it right before serving.

Do not freeze: The fresh veggies and cheese get watery after thawing.

Common Questions

Can I use dried pasta instead of fresh?

Yes. Use about 12 ounces dried (rotini, farfalle, penne). Cook to al dente, rinse briefly under cool water, drain very well, then toss with a little olive oil before adding the mix-ins.

Why rinse pasta for pasta salad?

For hot pasta, I usually skip it. For cold pasta salad, a quick rinse stops the cooking fast so the pasta does not overcook while you prep. The tradeoff is you rinse off some starch, so the dressing may not cling quite as aggressively. Just drain extremely well and be ready to add a splash more dressing before serving.

What makes it “sweet” without being dessert-sweet?

Just 2 tablespoons honey plus naturally sweet cherry tomatoes. The lemon and vinegar keep it balanced, so it tastes fresh, not sugary.

Can I make it dairy-free?

Absolutely. Skip the mozzarella and add extra avocado, chickpeas, or toasted pine nuts. Use maple syrup instead of honey if you need it vegan.

Any tips for fresh pasta in pasta salad?

Sturdier fresh shapes hold up best, like fresh orecchiette, trofie, fusilli, or radiatore. If you use long noodles (like fettuccine), cut them into bite-size pieces and toss with a little oil while cooling to prevent clumping.

How do I keep the herbs from turning dark?

Stir them in at the end and do not over-chop. If making ahead, add half now and half right before serving for that just-made flavor.

Can I make it gluten-free?

Yes. Use your favorite gluten-free dried pasta and cook it just to al dente. Gluten-free fresh pasta varies a lot by brand, so follow the package closely.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (or deep sauté pan) for cooking pasta
Colander
Large mixing bowl
Small bowl or jar for dressing (with lid for shaking)
Chef’s knife and cutting board
Microplane or zester (optional but nice for lemon zest)

I started making versions of this when I wanted something that felt a little special, but still used normal groceries. Fresh pasta was my shortcut. It cooks fast, it tastes like you tried harder than you did, and it gives you that tender bite that makes cold pasta salad feel less like a cafeteria situation.

The sweet and simple dressing is the part I keep coming back to. Honey + lemon is a tiny trick that makes everything taste brighter, especially when the tomatoes are a little too polite. I make it for cookouts, for quick lunches, and for those nights when the fridge is half-full and my motivation is half-empty.

Fresh Pasta Salad (Sweet & Simple)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes (plus chilling, optional)

Servings 6

Ingredients

1 pound fresh pasta (refrigerated section, often near fresh cheeses; try fresh orecchiette, trofie, fusilli, or radiatore)
1 1/2 cups cherry tomatoes, halved
1 cup cucumber, chopped (English or Persian)
1/2 red bell pepper, diced
1/3 cup red onion, thinly sliced
1 cup mozzarella pearls (or diced fresh mozzarella)
1/2 cup basil, torn
1/4 cup parsley, chopped

Dressing

1/4 cup extra-virgin olive oil
2 tablespoons lemon juice (about 1 lemon)
1 teaspoon lemon zest
1 tablespoon red wine vinegar (or white wine vinegar)
2 tablespoons honey
1 small garlic clove, finely grated or minced
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
Pinch of red pepper flakes (optional)

Optional add-ins: 1 cup baby spinach, 1/2 cup sliced olives, 1 cup shredded rotisserie chicken, or 1 can chickpeas (drained and rinsed).

Note on the dressing: This one is intentionally bright, tangy, and a little sweet so it can stand up to chilled pasta. If you prefer a more classic, oil-forward dressing, add 2 more tablespoons olive oil to mellow it out.

Instructions

Cook the fresh pasta. Bring a large pot of well-salted water to a boil (a helpful ballpark is 1 to 2 tablespoons kosher salt for a big pot). Cook fresh pasta according to package directions. Many fresh pastas are done in 2 to 4 minutes, but thicker shapes can take longer, so follow the timing on the package.
Cool it fast. Drain, then rinse under cool water for 10 to 15 seconds to stop the cooking. Shake the colander like you mean it, then drain very well so the dressing does not get watered down. Transfer pasta to a large bowl and toss with a small drizzle of olive oil to prevent sticking.
Mix the dressing. In a small bowl or jar, whisk or shake together olive oil, lemon juice, lemon zest, vinegar, honey, garlic, Dijon, salt, pepper, and red pepper flakes if using. Taste. If it is too tangy, add honey 1 teaspoon at a time. If it tastes flat, add a pinch more salt.
Assemble. Add tomatoes, cucumber, bell pepper, red onion, and mozzarella to the bowl with the pasta. Pour in about 3/4 of the dressing and toss gently.
Add herbs last. Fold in basil and parsley. Add more dressing as needed.
Chill or serve now. You can serve immediately, but it gets even better after 20 to 30 minutes in the fridge. Taste again right before serving and adjust salt, lemon, and pepper. If it seems a little dry, add the remaining dressing or a splash of olive oil.

A real photo of fresh pasta salad being tossed in a large bowl with a wooden spoon

Nutrition information is estimated.

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