Penne Pasta Salad Recipe – Honey Lemon Dressing & Fresh Veggies

Last Updated on 2 months by Neha Deshmukh

Penne Pasta Salad Recipe – Honey Lemon Dressing & Fresh Veggies

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, refreshing, and totally delicious meal – especially when the weather heats up. This Penne Pasta Salad with a vibrant honey lemon dressing is exactly that. I first made this for a summer picnic with friends, and it was a huge hit! It’s become a regular in my kitchen ever since. Let’s get cooking!

Why You’ll Love This Recipe

This pasta salad is seriously a winner. It’s incredibly easy to throw together – perfect for busy weeknights or when you’re having guests over. The combination of the tender penne pasta, crisp fresh veggies, and that zingy honey lemon dressing is just… chef’s kiss. Plus, it’s super customizable, so you can easily adapt it to your own tastes.

Ingredients

Here’s what you’ll need to make this delightful pasta salad:

• 1 cup Cooked Penne Pasta
• 1 cup Cucumber, chopped
• 1 cup Carrot, grated
• 9 Cherry Tomatoes, halved
• 1 medium Onion, thinly sliced
• 1 cup Capsicum (Bell Pepper), chopped
• 1 teaspoon Dried Oregano
• 2 tablespoons Coriander Leaves, chopped
• 1 tablespoon Lemon Juice
• 2 tablespoons Olive Oil
• 1 tablespoon Honey
• ½ teaspoon Black Pepper (or to taste)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this salad.

• Honey: Don’t underestimate the honey! It balances the lemon juice beautifully and adds a lovely subtle sweetness. You can use any good quality honey you like – wildflower or acacia work particularly well.
• Penne Pasta: I love penne for this salad because the ridges hold the dressing so well. But feel free to experiment! Rotini or fusilli would also be fantastic.
• Veggie Variations: Traditionally, this salad uses common Indian salad vegetables. But don’t be afraid to get creative! You could add finely chopped beetroot, radish, or even some blanched green beans. In some parts of India, you’ll find similar salads with a touch of grated coconut – yum!

Step-By-Step Instructions

Alright, let’s make some magic happen!

1. First, in a small bowl, whisk together the olive oil, honey, lemon juice, and crushed black pepper. Whisk until everything is nicely combined and you have a lovely, emulsified dressing.
2. Now, chop your cucumber, capsicum, coriander leaves, and cherry tomatoes into fine pieces. Thinly slice the onion and grate the carrot.
3. Add all those beautifully chopped veggies to a large mixing bowl.
4. Toss in the cooked penne pasta.
5. Sprinkle the dried oregano over everything.
6. Pour that gorgeous honey lemon dressing over the pasta and veggies. Gently toss to coat everything evenly. Don’t overmix!
7. Serve immediately, or – even better – chill for about 30 minutes to let the flavors meld together. Trust me, it’s worth the wait!

Expert Tips

Here are a few things I’ve learned over the years:

• Pasta Perfection: Make sure your pasta is cooked al dente – slightly firm to the bite. It will continue to soften as it sits in the dressing.
• Don’t Skip the Chill: Chilling the salad really allows the flavors to develop. It’s so much more flavorful after a little time in the fridge.
• Fresh is Best: Using fresh, high-quality vegetables makes all the difference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the honey for maple syrup! It works beautifully and keeps the salad vegan-friendly.
• Gluten-Free Adaptation: Easy peasy! Just use your favorite gluten-free pasta.
• Spice Level: If you like a little heat, add a pinch of red chili flakes to the dressing. My friend, Priya, loves to add a finely chopped green chili for an extra kick!
• Summer Salad Variation: For a truly summery twist, add grilled corn and diced peaches. It’s a flavor explosion!

Serving Suggestions

This pasta salad is fantastic on its own as a light lunch or side dish. It also pairs perfectly with grilled chicken, fish, or tofu. It’s a great addition to potlucks, picnics, or barbecues.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The pasta may absorb some of the dressing over time, so you might want to add a little extra lemon juice or olive oil before serving.

FAQs

Let’s answer some common questions:

• Can I make this pasta salad ahead of time? Yes, you can! But I recommend adding the dressing just before serving to prevent the pasta from getting soggy.
• What kind of pasta works best for this salad? Penne, rotini, and fusilli are all great choices. Any pasta with ridges will hold the dressing well.
• Can I use other vegetables in this salad? Absolutely! Feel free to experiment with your favorites.
• How can I adjust the sweetness of the dressing? Add more or less honey to taste.
• Is this salad suitable for a picnic? Definitely! Just keep it chilled until serving.

Enjoy! I hope you love this Penne Pasta Salad as much as I do. Let me know in the comments if you try it and what variations you come up with!