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Healthy end-of-summer pasta salad is your new go-to vegetarian dish

Who doesn’t love a good pasta salad? I do, but finding that perfect option at the deli counter isn’t always so easy.

Although they taste good, most store-bought pasta salads can be nothing but calorie-laden bombs when it comes to nutrition. So I’ve re-created my favorite pasta salad using healthy and fresh ingredients while keeping things super tasty.

Lemon confetti pasta salad recipe

You can use pretty much any vegetables you have on hand for this recipe, and I do recommend allowing the salad time to chill before serving to help the flavors develop. This is a great dish for vegetarians or just as a simple, quick and easy side dish for your weeknight dinners.

Lemon pasta salad recipe

Serves 8-10


For the pasta salad

  • 1 (16 ounce) package orzo pasta, cooked
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1/2 red onion, minced
  • 1/2 cup thinly sliced green onions
  • 2 large handfuls baby spinach, chopped

For the dressing

  • 1/2 cup lemon-flavored Greek yogurt or plain Greek yogurt
  • 1 lemon, juiced and zested
  • 2 tablespoons apple cider vinegar
  • 1-2 tablespoons agave nectar (depending on desired sweetness)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste


  1. In a large bowl, combine all the ingredients for the pasta salad, and toss well.
  2. In a separate bowl, add the Greek yogurt, lemon juice and zest, apple cider vinegar and agave. Using a wire whisk, mix the dressing until smooth and creamy.
  3. Stir in the Parmesan cheese, garlic powder and oregano, and season with salt and pepper.
  4. Pour the dressing over the pasta salad, and mix until everything is evenly coated.
  5. Cover the salad, and chill it for 1 hour to allow the flavors to develop.
  6. Before serving, mix the salad again, and serve it cold.

More pasta salad recipes

Vegan pasta salad
Asian pasta salad
Pasta salad with asparagus, blueberries, feta and basil

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