Print

Cold Lemon Dill Pasta

Print Recipe

A bright and refreshing pasta salad tossed with lemon, fresh dill, and olive oil—perfect for warm days or make-ahead lunches.

Ingredients

Scale
  • 12 oz (340 g) fusilli or rotini pasta
  • 3 tbsp extra-virgin olive oil
  • Zest and juice of 2 lemons (about 4 tbsp juice)
  • 2 cloves garlic, minced
  • ¼ cup fresh dill, chopped
  • Salt and freshly ground black pepper, to taste
  • ¼ cup chopped red onion (optional)
  • 2 tbsp capers, drained (optional)
  • ½ cup halved cherry tomatoes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes.
  2. Drain pasta and rinse under cold water until cool. Shake off excess water.
  3. In a large bowl, whisk together olive oil, lemon zest, lemon juice, and minced garlic.
  4. Add cooled pasta, chopped dill, and red onion (if using). Toss to coat evenly.
  5. Season with salt and pepper to taste. Stir in capers and cherry tomatoes, if desired.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Before serving, give the pasta one last toss and adjust seasoning as needed.

Notes

  • Make ahead: Prep up to 1 day in advance and keep chilled.
  • Variations: Swap dill for parsley or basil.
  • Add-ins: Grilled chicken or feta cheese for extra protein.
  • Storage: Keeps in an airtight container up to 3 days.

Nutrition

Keywords: cold pasta, lemon dill pasta, pasta salad, make-ahead lunch, summer recipe

Find it online: https://yumrecipesnow.com/cold-lemon-dill-pasta/