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Lemon Vegetable Pasta Salad

Perfect for picnics, family gatherings, and backyard parties, this Lemon Vegetable Pasta Salad is the ultimate summer staple. We’ve combined authentic penne pasta with fresh peas and asparagus, as well as a squeeze of lemon to add a pop of bright citrus. Coated in a citrusy sauce made from goat cheese, Just top things off with a sprinkle of sweet Parm and serve this pasta hot or cold at any occasion.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

1 Package Pasta

1 Cup Fresh Peas (or frozen, thawed)

1 Lemon, half juiced, half cut into half-moon slices

1/2 Teaspoon Salt

1 Tablespoon Fresh Parsley, minced

1 lb Asparagus, stems removed, cut into 2 inch pieces

1 Each Vermont Creamery Small Goat Log 4oz

1 Teaspoon Lemon Zest

1/4 Cup Pasta Water

1 Fresh Black Pepper

1/4 lb Murray's Parmigiano Reggiano, shaved

Bring large pot of salted water to a boil. Add pasta and cook until al dente (11-12 minutes). In the last two minutes, add the cut asparagus to the pot. Add the peas one minute before draining.
While the pasta is cooking, combine the goat log, lemon juice, lemon zest and salt in a small bowl. Whisk together with ¼ cup pasta water, and set aside.
Drain the pasta and vegetables.
In a large serving bowl, place the sauce mixture over the pasta and vegetables. Fold together gently to combine.
Top with Parm shavings, fresh black pepper, parsley and lemon slices.

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