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Roasted Lemon & Feta Pasta Salad

Fresh, zesty, and delicious veggie-packed Roasted Lemon & Feta Pasta Salad.

Course Main Course, Salad, Side Dish
Keyword healthy salad recipe, roasted lemon feta pasta salad, summer recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Author Taavi Moore

Ingredients

Roasted Lemon Dressing

  • 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

Pasta Salad

  • 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

Instructions

  1. Preheat oven to 425°F. Place lemons on a large baking sheet, cut side up. Roast until edges being to brown, about 30 minutes.

  2. 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.

  3. Bring a pot of salted water to a boil. Cook pasta according to pkg directions. Drain and add to a large bowl.

  4. 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!