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Lemon Herb Potato Pasta Salad

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

When it comes to “who’s bringing what” to family events, I am known for my pasta salad and legendary for my potato salad. I’m bringing the best of both worlds to the party and combining the two! This salad is light, bright with flavors and vegetables, and super travel friendly. Without the mayonnaise used in traditional potato salad, it’s low in calories and in fat – and safe to serve at room temperature. In the south, we are very particular about not eating everyone’s potato salad. Good thing this is one that everyone will love!

Ingredients (Potato Salad)
 1 lb red potatoes, cut into bite size pieces
 ½ lb orecchiette pasta or rotini
 1 red bell pepper, seeded, medium dice
 1 yellow bell pepper, seeded, medium dice
 ¼ red onion, thinly sliced
 ¼ cup fresh chopped basil
 ¼ cup fresh chopped parsley
Ingredients (Dressing)
 2 teaspoons Dijon mustard
 1 tsp sugar
 1 clove garlic, minced
 Juice of 1 lemon
 ¼ cup red wine vinegar
 ½ cup olive oil
 Salt and pepper, to taste

Boil potatoes in salted water for 10-12 minutes until fork tender.


Cook pasta according to package
directions until pasta is al dente.


Set potatoes and pasta aside to cool slightly.


In a large bowl, mix together potatoes, pasta, bell pepper, onion, basil, and parsley.


In a small bowl, whisk dressing ingredients.


Combine salad and dressing and stir until well incorporated.


Taste and adjust seasonings. Serve chilled or at room temperature.