Fresh, zesty, and delicious veggie-packed Roasted Lemon & Feta Pasta Salad.
This Roasted Lemon & Feta Pasta Salad is packed with crisp veggies, fresh herbs, creamy feta, and a delicious roasted lemon dressing.
I have never been a huge salad person, but this summer I am determined to make the best salad recipes! Starting with this delicious Roasted Lemon & Feta Pasta Salad.
This pasta salad is filled with crisp spring peas and sweet cherry tomatoes, creamy feta, fresh herbs, (cilantro, basil dill) all tossed in a zesty and sweet roasted lemon dressing.
How to make Roasted Lemon & Feta Pasta Salad:
- Preheat oven to 425°F. Place lemons on a large baking sheet, cut side up. Roast until edges being to brown, about 30 minutes.
- While lemons are roasting, add remaining ingredients to a large 12 oz. jar (with a lid). Remove lemons from oven and cool until safe to touch. Squeeze the juice into the jar topped with a small strainer or using a juicer. Place the lid on tightly and shake well until all ingredients are well emulsified.
- Bring a pot of salted water to a boil. Cook pasta according to pkg directions. Drain and add to a large bowl.
- Top pasta with cherry tomatoes, peas, feta, fresh herbs, and arugula. Toss well to combine. Pour over desired amount of dressing (I used ~3/4) and toss again to combine. Season with salt and pepper, as desired. Enjoy!
Why you’ll love this Roasted Lemon & Feta Pasta Salad:
- Zesty & sweet
- Bright and fresh
- Filled with crisp veggies and fresh herbs
- Tossed with the most delicious roasted lemon dressing
- Easy and simple to make
- Nutrient-dense!
Frequently Asked Questions:
How can I make this recipe gluten-free?
Just swap the pasta for your favorite gluten-free pasta!
How can I make this recipe vegan?
Swap the honey for maple syrup or agave. Use vegan feta instead of regular feta.
If you’re looking for more summer salad recipes, you’ll also love this Vegan Pesto Pasta Salad, this Roasted Broccoli & Farro Salad, and this Lemongrass Tofu Vermicelli Bowl.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Fresh, zesty, and delicious veggie-packed Roasted Lemon & Feta Pasta Salad.
- 5 medium lemons, halved
- ½ cup extra-virgin olive oil
- 1 ½ tbsp honey
- 2 tsp dried oregano
- 1 tsp dijon mustard
- 2 cloves garlic, grated
- ½ tsp kosher salt
- Freshly cracked black pepper, to taste
- 12 oz farfalle
- 1 pint cherry tomatoes, halved
- 1 ½ cups peas (fresh or thawed from frozen)
- ¾ cup crumbled feta
- ½ cup fresh basil, chiffoned
- ¼ cup finely chopped cilantro
- ¼ cup finely chopped fresh dill
- 2 handfuls arugula
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Preheat oven to 425°F. Place lemons on a large baking sheet, cut side up. Roast until edges being to brown, about 30 minutes.
-
While lemons are roasting, add remaining ingredients to a large 12 oz. jar (with a lid). Remove lemons from oven and cool until safe to touch. Squeeze the juice into the jar topped with a small strainer or using a juicer. Place the lid on tightly and shake well until all ingredients are well emulsified.
-
Bring a pot of salted water to a boil. Cook pasta according to pkg directions. Drain and add to a large bowl.
-
Top pasta with cherry tomatoes, peas, feta, fresh herbs, and arugula. Toss well to combine. Pour over desired amount of dressing (I used ~3/4) and toss again to combine. Season with salt and pepper, as desired. Enjoy!
