Lemon EVOO Pasta Primavera-The Little Shop of Olive Oils

Lemon EVOO Pasta Primavera


  • 12 oz. fusilli or rotini pasta
  • ¼ cup Lemon Premium Olive Oil 
  • 1 cup cherry tomatoes, halved
  • ½ cup fresh baby spinach
  • ½ cup diced bell pepper (color of your choice)
  • ½ cup fresh basil leaves, torn
  • ½ cup feta cheese, cubed
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Mediterranean Spice Blend
  • Salt and freshly ground black pepper, to taste
  • Pine nuts or walnuts for added crunch (optional)


  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside in a large mixing bowl.
  • While the pasta is cooking, prepare your cherry tomatoes, spinach, bell pepper, and basil.
  • In a small bowl, combine the Lemon EVOO, lemon zest, lemon juice, and Mediterranean spice blend. Whisk together and season with salt and pepper to taste.
  • To the bowl with the pasta, add the cherry tomatoes, spinach, bell pepper, and basil.
  • Drizzle the Lemon EVOO dressing over the pasta and vegetables, tossing to combine.
  • Add the cubed feta cheese to the salad. If using nuts, toast them in a dry pan until golden and sprinkle over the top of the salad for a nice crunch.
  • Toss everything gently once more and adjust the seasoning if necessary.
  • Serve the Pasta Primavera chilled or at room temperature as a bright and flavorful dish that's perfect for any occasion.
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