Pasta Salad with Lemon Poppy Seed Dressing

This vibrant spring and summer pasta salad is everything you want on your table for Memorial Day and beyond—fresh, colorful, and effortlessly delicious. Tender penne pasta is tossed with sweet peas, juicy cherry tomatoes, crisp peppers, and fragrant basil, then coated in a light and creamy lemon poppy seed dressing made with plant-based yogurt. It’s the perfect balance of bright citrus, subtle sweetness, and herbaceous flavor.

Whether you’re hosting a Memorial Day gathering, heading to a beach picnic, or planning easy warm-weather meals, this pasta salad is a standout. It travels beautifully, can be made ahead, and pairs perfectly with grilled vegetables, veggie burgers, or your favorite summer dishes. Light yet satisfying, it’s a refreshing alternative to heavier sides—and one you’ll find yourself making all season long.

🌿 Pasta Salad with Lemon Poppy Seed Dressing

Serves: 4–6 | Time: 25 minutes

Ingredients

Pasta Salad

• 12 oz penne pasta

• 1 cup peas (fresh or frozen, thawed)

• 1 cup cherry tomatoes, sliced and seasoned with salt and pepper

• 1 cup bell peppers, diced (mix of red, yellow, or orange for color)

• 1/4 cup fresh basil, chopped

• 2 tablespoons fresh parsley, chopped

Lemon Poppy Seed Yogurt Dressing

• 3/4 cup unsweetened plant-based yogurt (coconut, almond, or cashew)

• 2 tablespoons olive oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• 1–2 teaspoons maple syrup (to balance acidity)

• 1 tablespoon Dijon mustard

• 2 teaspoons red wine vinegar

• 1 tablespoon poppy seeds

• 1 small garlic clove, finely grated

• Salt and black pepper, to taste

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Cook penne until al dente. Drain and rinse briefly under cool water to stop cooking and keep the salad fresh.

2. Blanch the peas (if needed)
   If using fresh peas, quickly blanch them in boiling water for 1–2 minutes, then transfer to ice water. If using frozen peas, simply thaw.

3. Make the dressing
   In a bowl or jar, whisk together the plant-based yogurt, olive oil, lemon juice, zest, maple syrup, Dijon, poppy seeds, and garlic. Season with salt and pepper. Taste and adjust—add more lemon for brightness or maple for balance.

4. Assemble the salad
   In a large bowl, combine cooled pasta, peas, tomatoes, peppers, basil, and parsley.

5. Dress and toss
   Pour the dressing over the salad and gently toss until everything is well coated.

6. Chill
   Chill for at least 20–30 minutes before serving to let flavors meld.

Chef’s Tips & Variations

• Add grilled zucchini or asparagus for a smoky, seasonal twist

• Toss in chickpeas or white beans for extra plant-based protein

• A handful of arugula stirred in just before serving adds a peppery bite

• For extra brightness, finish with a squeeze of lemon and flaky salt