A Simple Summer Pairing: Lemon Pasta Salad with Roasted Veggies with thirst quenching Roussanne or Chardonnay
When the days stretch long and the evenings linger just a little later, I find myself reaching for recipes that feel easy, approachable, and full of flavor. This time of year, I lean into meals that can be made ahead, served at room temperature, and most importantly enjoyed with a chilled glass of white wine.
This lemony pasta salad is one of my summertime staples. It’s bright, fresh, and endlessly versatile (see options below)- perfect for a light lunch on the patio, a weeknight dinner with friends, or a last-minute picnic under the vines.
I like to serve it with our DeCoupage estate Roussanne or DeCoupage estate Chardonnay. These wines’ honey or citrus notes and soft texture play beautifully with the lemon and herbs in the dish, and it’s one of those pairings that just makes sense the second you take a bite.
Lemon Pasta Salad with Roasted Summer Vegetables
Serves 4–6
Ingredients:
- 1 lb short pasta (farfalle, fusilli, or orecchiette work well)
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup olive oil
- Salt & pepper to taste
- 1/2 tsp garlic powder
- Zest of 1 lemon
- Juice of 1–2 lemons
- 1/4 cup chopped fresh basil (or a mix of basil and parsley)
- Optional: 1/2 cup crumbled feta or shaved parmesan
- Optional: Toasted pine nuts for garnish
Instructions:
- Roast the Veggies:
Preheat your oven to 400°F. Toss zucchini, squash, bell pepper, and cherry tomatoes with a drizzle of olive oil, salt, pepper, and garlic powder. Roast for about 20–25 minutes, until tender and slightly caramelized. Let cool. - Cook the Pasta:
Boil pasta in salted water until al dente. Drain and rinse with cool water to stop the cooking. - Make the Dressing:
In a large serving bowl, whisk together the remaining olive oil, lemon zest, lemon juice, and a pinch of salt and pepper. - Toss It Together:
Add the pasta, roasted vegetables, and herbs to the bowl with the dressing. Toss to combine. Add cheese or pine nuts, if using. Taste and adjust seasoning as needed. - Chill or Serve Immediately:
This dish can be made a few hours in advance and served cold or at room temperature. It travels well and makes great leftovers.
Hosting Notes from Laura:
- Serve this pasta salad alongside a chilled bottle of DeCoupage Roussanne for a no-fuss summer pairing. Add a basket of fresh bread and you’ve got an instant alfresco dinner.
- Adjust the recipe to suit various dietary requirements like substitute wheat pasta for any gluten free variety. Or eliminate the pasta all together and have a light and healthy side vegetable dish, or add in chopped roast chicken to make it Paleo friendly.
- Hosting last-minute? This is the kind of dish that comes together with what’s already in your fridge. Sub in grilled corn, red onion, or even leftover grilled chicken.
- Make it interactive: set up a DIY pasta salad bar with toppings and herbs so guests can make it their own.
- For dessert, I keep it simple—peach slices with honey and mint or store-bought lemon sorbet with a splash of sparkling wine.
Summer entertaining doesn’t have to be elaborate. Sometimes all it takes is good food, good wine, and a table full of people you love. These are the little touches that turn any night into a celebration, and I can’t wait to share more of them with you soon.
xo, Laura