Herby Lemon Pasta Salad

I’ve been making this lemon herb pasta salad on repeat all summer, and I’m convinced the secret is in the fresh herbs and that bright hit of lemon that makes everything taste like sunshine. There’s something about tossing warm pasta with loads of basil, parsley, and mint that just feels right, especially when you add a generous amount of grated pecorino for that salty, tangy kick. Trust me, this is the kind of dish you’ll want to bring to every cookout and keep a big bowl of in your fridge all week long.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 50-60 g
• Fat: 65-75 g
• Carbohydrates: 250-270 g

Ingredients

For the salad:

• 12 oz green beans (trimmed and cut into 1-inch pieces)
• 1 lb short pasta (such as De Cecco fusilli for better texture)
• 1/2 cup mixed fresh herbs (basil, parsley, and mint)
• 1/3 cup pecorino cheese (freshly grated for a sharper, saltier bite)
• 1 large lemon (zested and juiced)

For the dressing:

• 6 tbsp extra virgin olive oil (such as Lucini for its peppery finish)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 clove garlic (minced)
• 1/4 tsp crushed red pepper flakes

Step 1: Prepare Mise en Place and Start Water

• 12 oz green beans
• 1 large lemon
• 1 clove garlic
• kosher salt

Trim and cut the green beans into 1-inch pieces, then set aside.

Zest the lemon into a small bowl (you'll need about 1 tablespoon), then cut the lemon in half and juice it to get 3 tablespoons of fresh juice—set the juice aside separately.

Mince the garlic clove finely.

Bring a large pot of salted water to a rolling boil; this will be your cooking base for both the pasta and beans.

While the water heats, I like to have all my ingredients measured and prepped so there's no scrambling once cooking begins.

Step 2: Cook Pasta and Green Beans

• 1 lb short pasta
• green beans from Step 1

Once the water is boiling, add the pasta and cook for 10-12 minutes according to package directions, stirring occasionally to prevent sticking.

About 2 minutes before the pasta finishes cooking, add the prepared green beans to the pot so they finish cooking together.

The pasta should be al dente with a slight bite, and the beans should be tender-crisp.

Drain everything into a colander and rinse with cold water to stop the cooking process and cool the pasta quickly.

Step 3: Build the Dressing and Prepare Herbs

• 1/2 cup mixed fresh herbs
• 3 tbsp lemon juice from Step 1
• 6 tbsp extra virgin olive oil
• 1 clove garlic from Step 1
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes

While the pasta cooks, chop the mixed fresh herbs (basil, parsley, and mint) into bite-sized pieces and place in a large serving bowl.

In a small jar with a lid, combine the 3 tablespoons of fresh lemon juice from Step 1, the extra virgin olive oil, minced garlic, kosher salt, freshly ground black pepper, and crushed red pepper flakes.

Cover the jar tightly and shake vigorously for 30 seconds until the dressing is well emulsified and the flavors begin to marry together.

Step 4: Combine Pasta, Beans, and Dressing

• cooked pasta and green beans from Step 2
• herb mixture from Step 3
• prepared dressing from Step 3

Transfer the cooled pasta and green beans from Step 2 to the large serving bowl with the chopped herbs from Step 3.

Pour the prepared dressing from Step 3 over the pasta and toss everything together gently but thoroughly, making sure every strand of pasta is coated with the bright, herbaceous dressing.

I find that using tongs or pasta servers helps distribute the dressing evenly without breaking the pasta.

Step 5: Taste and Finish

• 1/3 cup pecorino cheese
• reserved lemon zest from Step 1
• kosher salt and freshly ground black pepper

Taste the pasta salad and adjust the seasoning with additional salt and pepper if needed—remember that the cheese will add saltiness, so be conservative.

Just before serving, top the pasta salad with the freshly grated pecorino cheese and the reserved lemon zest from Step 1, which will add a bright pop of citrus flavor and an elegant finish.

Herby Lemon Pasta Salad

Delicious Herby Lemon Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Calories: 1800

Ingredients Method

Ingredients

  

For the salad

• 12 oz green beans (trimmed and cut into 1-inch pieces)
• 1 lb short pasta (such as De Cecco fusilli for better texture)
• 1/2 cup mixed fresh herbs (basil, parsley, and mint)
• 1/3 cup pecorino cheese (freshly grated for a sharper, saltier bite)
• 1 large lemon (zested and juiced)

For the dressing

• 6 tbsp extra virgin olive oil (such as Lucini for its peppery finish)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 clove garlic (minced)
• 1/4 tsp crushed red pepper flakes

Method

 

1. Trim and cut the green beans into 1-inch pieces, then set aside. Zest the lemon into a small bowl (you'll need about 1 tablespoon), then cut the lemon in half and juice it to get 3 tablespoons of fresh juice—set the juice aside separately. Mince the garlic clove finely. Bring a large pot of salted water to a rolling boil; this will be your cooking base for both the pasta and beans. While the water heats, I like to have all my ingredients measured and prepped so there's no scrambling once cooking begins.
2. Once the water is boiling, add the pasta and cook for 10-12 minutes according to package directions, stirring occasionally to prevent sticking. About 2 minutes before the pasta finishes cooking, add the prepared green beans to the pot so they finish cooking together. The pasta should be al dente with a slight bite, and the beans should be tender-crisp. Drain everything into a colander and rinse with cold water to stop the cooking process and cool the pasta quickly.
3. While the pasta cooks, chop the mixed fresh herbs (basil, parsley, and mint) into bite-sized pieces and place in a large serving bowl. In a small jar with a lid, combine the 3 tablespoons of fresh lemon juice from Step 1, the extra virgin olive oil, minced garlic, kosher salt, freshly ground black pepper, and crushed red pepper flakes. Cover the jar tightly and shake vigorously for 30 seconds until the dressing is well emulsified and the flavors begin to marry together.
4. Transfer the cooled pasta and green beans from Step 2 to the large serving bowl with the chopped herbs from Step 3. Pour the prepared dressing from Step 3 over the pasta and toss everything together gently but thoroughly, making sure every strand of pasta is coated with the bright, herbaceous dressing. I find that using tongs or pasta servers helps distribute the dressing evenly without breaking the pasta.
5. Taste the pasta salad and adjust the seasoning with additional salt and pepper if needed—remember that the cheese will add saltiness, so be conservative. Just before serving, top the pasta salad with the freshly grated pecorino cheese and the reserved lemon zest from Step 1, which will add a bright pop of citrus flavor and an elegant finish.