This Creamy Lemon Herb Pastina Salad is the ultimate summer side dish! Light, fresh, and packed with flavour, it’s perfect for potlucks, BBQs, or meal prep.
This time of year is always so funny for me. Growing up in Ontario and being born at the end of March, I’ve had more slushy, snowy, cold, and rainy birthdays than I can even remember. It’s likely a given—dress warm and bundle up if you’re going out to celebrate unless you plan on absolutely freezing your butt off (which may have sounded cool to me when I was 18, but I’m definitely not about that cold life a decade or two later….).
Fast forward to now though, when I’ve been living on Vancouver Island for the past 4 birthdays, and there’s definitely not a snowflake in sight. As a matter of fact, it’s warm, the sun is shining, and spring IS. UPON. US. People have been walking around in shorts and t-shirts since the end of January and although my parents are still sending me photos of their backyard covered in snow, I’m over here soaking up the sunshine, living my best no-coat-required life, dreaming up all the fresh, vibrant summer salads I can’t wait to make.
And let me tell you, my creamy lemon herb pastina salad is absolutely at the top of the list! With the sunshine and warm weather, it’s the perfect dish to enjoy while soaking up the outdoors. The creamy, tangy lemon dressing with the fresh herbs takes it to a whole new level, making it the perfect side dish for BBQs, picnics, or just a casual lunch in the sun.
The beauty of this creamy lemon herb pastina salad is that it’s not just tasty, it’s also super versatile. You can totally switch up the ingredients based on what’s fresh and in season, or even toss in some protein if you’re looking for a heartier meal. Plus, it gets even better after sitting for a little while, so it’s the perfect dish to make ahead for busy days or summer parties.
So whether you’re serving it up for a backyard BBQ, packing it in your picnic basket, or enjoying it as a solo lunch on the porch (can confirm—it goes great with a cold drink!), it’s the ultimate salad to kick off the warm weather season. Seriously, I’m all about it!
WHAT YOU’LL NEED TO MAKE PASTINA SALAD
Pastina salad is the ultimate comfort-meets-fresh dish—tiny pasta tossed in a creamy, zesty dressing with crisp veggies and velvety ricotta. It’s light yet satisfying, making it the perfect side for BBQs, picnics, or an easy meal prep option. Every bite is a mix of tender pasta, bright herbs, and creamy pockets of ricotta that take this dish to the next level! Here’s what you’ll need to make it in a little bit more detail:
- Pastina: Tiny, tender pasta that soaks up all the delicious flavors. Acini di pepe or orzo work well, too!
- Celery: Adds a fresh, crunchy contrast to the creamy elements.
- Cucumber: Cool, crisp, and refreshing. Use an English cucumber for fewer seeds. Whether or not you peel it is totally up to you!
- Peas: A little pop of sweetness that balances the tangy dressing. I recommend using fresh or frozen (thawed) peas for best results.
- Red Onion: Adds a mild bite and a touch of colour. PRO TIP: Rinse in cold water if you prefer a milder flavour.
- Dill: Gives the salad a bright, herby freshness. Therefore, fresh dill works best in this pastina salad recipe.
- Parsley: Adds a fresh, slightly peppery flavor. Therefore, fresh chopped parsley works best in this recipe. Fresh basil also works great in this pastina salad!
- Ricotta Cheese: Creamy, mild, and luxurious. Dollop it in for pockets of richness. Use whole milk ricotta for best results. However, if you don’t like ricotta or don’t have any on hand, feta, goat cheese, or blue cheese make great alternatives.
- Greek Yogurt: Adds creaminess to the dressing with a slight tang, keeping it light and fresh. You can use sour cream instead, if you prefer!
- Mayonnaise: Gives the dressing a silky texture and extra richness. Got a minute? Make your own mayonnaise from scratch! PRO TIP: Want to take the flavour up a notch? Swap in a flavoured mayo like I did—pesto mayo is my absolute favourite for this pastina salad!
- Lemon Zest and Juice: Brightens the whole salad with fresh citrusy notes.
- Garlic: Adds a little savory depth to the dressing for this recipe for pastina salad. Fresh minced garlic works best!
- Dijon Mustard: Enhances the tang and ties the flavours together.
- Salt and Pepper: Simple seasonings to balance the flavours.
HOW TO MAKE PASTINA SALAD (KEY TIPS)
You can find full instructions for how to make this creamy lemon herb pastina salad in the recipe card down below, but here are a few quick tips to keep in mind:
- Dice the veggies small. Since pastina is tiny, keeping the veggies finely chopped ensures a balanced bite every time.
- Don’t overcook the pastina. Since it’s such a tiny pasta, it can go from perfect to mushy fast! Cook it just until al dente, then rinse with cold water to stop the cooking.
- Try a flavoured mayo! Pesto mayo is a game-changer in this salad, adding a savory, herby depth that complements the creamy dressing.
- Use whole milk ricotta. It’s creamier and richer than lower-fat versions, making for the best texture.
- Add the ricotta the right way. Instead of mixing it in completely, dollop small spoonfuls of ricotta throughout the salad and gently fold them in. This creates creamy pockets of goodness in every bite rather than making the dressing too heavy.
- Toss evenly without crushing the pasta. Use a large bowl and gently fold the ingredients together with a spatula or wooden spoon. This helps coat everything evenly without breaking the delicate pastina.
- Let the flavours meld. This salad tastes even better after chilling for 30+ minutes, giving the dressing time to soak into the pasta.
- Taste and adjust. Before serving, check the seasoning. A pinch of extra salt, lemon juice, or herbs can really make the flavours pop!
FREQUENTLY ASKED QUESTIONS
Pastina, that tiny pasta perfect for soups and salads, can be a bit elusive at times. It’s not always stocked in every grocery store, and when it is, it might be hidden in the small pasta section or simply not carried regularly. But don’t worry, there are plenty of alternatives that can still deliver that same delightful bite! You can swap pastina with acini di pepe, which is almost identical in size and shape, making it an excellent choice. Orzo is another option—slightly larger but still small enough to mimic pastina’s role in dishes. If you want something a bit heartier, Israeli couscous offers a chewy texture, while pearl barley brings a wholesome, chewy alternative.
Pastina salad is super versatile and goes with pretty much anything, making it a go-to side for any meal. It’s great alongside grilled chicken, steak, or pork chops, giving you that perfect creamy balance to your main dish. If you’re keeping things light, it pairs perfectly with grilled veggies or a simple green salad. For BBQs or picnics, try it next to corn on the cob, roasted potatoes, or some crispy garlic bread. If seafood’s on the menu, it’s awesome with seared shrimp or grilled tuna, letting the salad’s freshness complement the fish. Basically, whether you’re going all-out or keeping it chill, pastina salad fits right in!
Pastina salad can last up to 3 to 4 days in the fridge when stored properly in an airtight container. The flavours actually get better as it sits, making it an awesome option for meal prep or leftovers. However, keep in mind that the pasta can absorb some of the dressing over time, so it might get a little drier. If that happens, just toss it with a little extra dressing or a splash of olive oil to bring it back to life. It’s best enjoyed within a few days, but you’ll still have plenty of time to savor it!
MORE GREAT SALAD IDEAS
ELOTE PASTA SALAD (MEXICAN STREET CORN)
FRESH MOZZARELLA, BASIL, AND TOMATO SALAD
CREAMY DILL PICKLE PASTA SALAD
LOVE THIS RECIPE? PIN IT FOR LATER!
PASTINA SALAD
Ingredients
FOR THE PASTINA SALAD
- 1 cup Pastina (or acini di pepe/orzo)
- ½ cup Celery finely diced
- ½ cup Cucumber finely diced
- ½ cup Peas (fresh or thawed from frozen)
- ¼ cup Red Onion finely minced
- ¼ cup Fresh Dill finely chopped
- ¼ cup Fresh Parsley chopped
- ⅓ cup Ricotta Cheese (whole milk for the creamiest texture)
FOR THE CREAMY LEMON HERB DRESSING
- ⅓ cup Greek Yogurt (or sour cream)
- 2 tbsp Mayonnaise
- 2 tbsp Lemon Juice
- 1 tbsp Lemon Zest
- 1 Clove Garlic minced
- 1 tsp Dijon Mustard
- ½ tsp Salt adjust to taste
- ¼ tsp Black Pepper
Instructions
- Boil pastina in salted water until al dente. Drain, rinse with cold water, and let cool.
- Whisk together Greek yogurt, mayo, lemon zest, lemon juice, garlic, Dijon, salt, and pepper until smooth.
- In a large bowl, add the pastina, celery, cucumber, peas, red onion, dill, and parsley.
- Mix it up. Pour the dressing over the salad.
- Toss gently to coat everything evenly. Dollop the ricotta in spoonfuls and fold it in gently, allowing some creamy pockets to remain. Cover and refrigerate for at least 30 minutes before serving to let the flavours meld.
Video
Notes
Nutrition
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Don’t skip the ricotta! Yum!!!
Thanks, Erica! I totally agree 🙂