Can I use bottled lemon juice instead of fresh?

Oh honey, I get it - sometimes life hands you limes when you need lemons! Fresh is absolutely best for that bright, vibrant flavor, but in a pinch, you can substitute bottled lemon juice. Just use a 2:1 ratio (so 6 Tbsp bottled juice instead of 3 Tbsp fresh) since it's less potent. And toss in extra zest if you've got it - those essential oils make all the difference!

How do I keep the pasta from getting soggy?

Two words: cold shock! Rinse that cooked pasta under cold water until it's completely cooled - this stops the cooking process in its tracks. Then - here's my secret - wait to toss it with dressing until about 30 minutes before serving. If meal planning, store pasta and dressing separately overnight and combine them while you're setting the table. Works like a charm every time!

What are the best vegan protein options?

Chickpeas are my go-to - they soak up that lemon dressing beautifully and add the perfect chew. But firm tofu cubes (lightly pan-fried first!) or even white beans work wonders too. For those tracking nutrition as part of weight loss programs like Ozempic for weight loss, chickpeas offer great protein-to-calorie balance - about 15g protein per half cup!

Can I make this for meal prep?

Absolutely! This salad is my meal planning MVP. Just keep the components separate until assembly day if you can - pasta in one container, dressing in another, veggies in a third. Mix the night before serving for optimal freshness. It'll last 3 days, but between you and me? It never makes it that long in my fridge!

Bright 15-Minute Lemon Pasta Salad That Steals the Show

Lemon Pasta Salad

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A bright and refreshing pasta salad with lemon-herb dressing, perfect for summer gatherings. Make ahead for easy entertaining.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Yield: 6 servings 1x
Category: Side Dish
Method: No-Cook
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

12 oz pasta (penne or fusilli)
1/4 cup olive oil
3 tbsp lemon juice
1 tbsp lemon zest
2 cloves garlic, minced
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
Optional: 1 cup grilled chicken or chickpeas

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Instructions

Cook pasta according to package instructions. Drain and rinse under cold water.
In a bowl, whisk olive oil, lemon juice, lemon zest, garlic, honey, salt, and pepper.
Toss cooled pasta with dressing.
Add tomatoes, cucumber, red onion, parsley, and basil. Mix well.
If using, add grilled chicken or chickpeas.
Chill for at least 1 hour before serving.

Notes

Use gluten-free pasta for a gluten-free option.
Substitute honey with maple syrup for a vegan version.
Add extra lemon zest for a stronger citrus flavor.
For meal planning, store in the fridge for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 4g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 8g
Cholesterol: 0mg

Find it online: https://kitchenuser.net/lemon-pasta-salad-recipe-summer/