Lemon Vegetable Pasta Salad

Lemon Vegetable Pasta Salad

When I’m in the kitchen, I get into a zone. It’s hard to have anyone help me because my head typically spins 100 miles per minute as I’m stirring, chopping and baking. Time is always of the essence when it comes to styling the food for a photo. I try to plan in advance how the food will be presented and which lighting will work best for the shot. That way, once the food is ready, I can capture the best of all its glory.

Lemon Vegetable Pasta Salad
Prep Time
Cook Time
Total Time
Recipe Type: Salads
Serves: 2-4 people
  • 6 oz. thin spaghetti, uncooked
  • 1 cup (1 large) carrot, stripped
  • 1 cup (1/2 large) zucchini, stripped
  • 1/3 cup (1/2 large) yellow squash
  • salt and pepper
Lemon Vinaigrette:
  • 6 Tbl. olive oil
  • 1 Tbl. lemon zest
  • 2 Tbl. lemon juice
  • 1 tsp. sugar
  • 1 tsp. Dijon mustard
  • 1 tsp. garlic, minced
  • salt and pepper
  1. Create long strips of carrot, zucchini and yellow squash using a potato peeler. Cook the pasta in a large pot of salted boiling water for 4 - 8 minutes, or until al dente. Add the vegetable strips to the boiling pasta and cook for an additional 1 - 2 minutes. Drain the entire pot and rinse under very cold water.
  2. To make the vinaigrette, whisk together all ingredients until well combined. Pour the vinaigrette over the pasta mixture and toss until pasta is completely coated with the sauce. Salt and pepper to taste. Serves about 4 people as a side, and 2 as an entrée with chicken.
Author's Note
This recipe works well as both a side and a light lunch. Simply add a grilled chicken breast or sautéed shrimp to make a flavorful meal.

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