Lemon Basil Pasta Salad Recipe is a delightful dish that captures the fresh flavors of summer in every bite. This vibrant salad is not only easy to whip up but also versatile, making it perfect for busy weekdays or festive gatherings. Whether served as a side or a main course, this recipe is sure to please everyone at the table.
Recipe Information
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 280
Protein: 9g
Carbohydrates: 36g
Fat: 12g
Fiber: 2g
Sugar: 3g
Sodium: 150mg
Why Make Lemon Basil Pasta Salad Recipe
This Lemon Basil Pasta Salad is not just delicious; it’s also packed with nutrients from fresh vegetables, making it a healthy choice. The combination of pasta, greens, and tangy dressing means you can enjoy a satisfying meal without the guilt. Plus, the recipe is incredibly adaptable. Add your favorite proteins or veggies to suit your taste and dietary needs, making it a go-to dish for all occasions.
How to Make Lemon Basil Pasta Salad Recipe Step by Step
Ingredients
12 oz pasta (bowtie, penne, or rotini works best)
1½ cups cherry tomatoes (halved)
1 cup cucumber (diced)
½ red onion (thinly sliced)
½ cup fresh basil leaves (chopped)
⅓ cup grated Parmesan cheese
¼ cup olive oil
3 tablespoons lemon juice (freshly squeezed)
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 garlic clove (minced)
Salt and black pepper (to taste)
Optional: Add grilled chicken, mozzarella pearls, or olives for extra flavor
Directions
Boil the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and rinse with cold water to cool it down quickly.
Make the lemon basil dressing: In a small bowl or mason jar, combine olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper. Whisk or shake well until fully blended.
Chop the veggies and basil: While the pasta cools, chop cherry tomatoes, cucumbers, red onion, and fresh basil leaves. Set aside.
Mix the salad: In a large salad bowl, combine the cooled pasta, chopped vegetables, basil, and Parmesan cheese. Toss gently to mix.
Add the dressing: Pour the lemon basil dressing over the pasta mixture. Toss again until everything is well coated and evenly distributed.
Chill before serving: Cover and refrigerate for at least 30 minutes to let the flavors meld. Give it a final toss before serving.
How to Serve Lemon Basil Pasta Salad Recipe
This Lemon Basil Pasta Salad pairs beautifully with grilled chicken or fish, making for a complete meal. You can also serve it alongside a light, crisp green salad. For an extra burst of flavor, consider adding a drizzle of balsamic glaze on top before serving.
How to Store Lemon Basil Pasta Salad Recipe
Store any leftovers in an airtight container in the fridge for up to 3 days. This dish can be enjoyed cold and is perfect for meal prep. If you wish to freeze it, consider leaving out the fresh basil and cheese before freezing, as they do not freeze well. Thaw in the refrigerator and add the fresh ingredients before serving.
Expert Tips for Cooking Lemon Basil Pasta Salad Recipe
- Use high-quality olive oil for the dressing to enhance flavor.
- Fresh pasta cooks quicker than dried pasta; adjust cooking time accordingly.
- Let the salad sit in the fridge for a few hours to allow the flavors to meld beautifully.
Delicious Variations of Lemon Basil Pasta Salad Recipe
- Try adding a pinch of red pepper flakes for a spicy kick.
- Substitute quinoa or farro for the pasta for a hearty whole grain option.
- Include a variety of seasonal vegetables like bell peppers or snap peas for added crunch.
Conclusion
There’s no reason not to try this Lemon Basil Pasta Salad Recipe. With its fresh and zesty flavors, coupled with its ease of preparation, it will quickly become a favorite in your kitchen. Enjoy this adaptable dish and make it your own!
Lemon Basil Pasta Salad
Ingredients
Pasta and Base Ingredients
- 12 oz pasta (bowtie, penne, or rotini) Use your preferred pasta shape.
- 1.5 cups cherry tomatoes (halved) Add more if desired.
- 1 cup cucumber (diced) Any variety of cucumber works.
- 0.5 red onion (thinly sliced) Thin slices for better mixing.
- 0.5 cup fresh basil leaves (chopped) Chop just before adding to preserve flavor.
- 0.33 cup grated Parmesan cheese Freshly grated preferred.
For the Dressing
- 0.25 cup olive oil Use high-quality olive oil for best flavor.
- 3 tablespoons lemon juice (freshly squeezed) Fresh juice recommended.
- 1 teaspoon lemon zest Zest from fresh lemons.
- 1 teaspoon Dijon mustard For a tangy flavor.
- 1 clove garlic (minced) Adjust quantity for more or less garlic flavor.
- Salt and black pepper (to taste) Season according to preference.
Optional Ingredients
- grilled chicken, mozzarella pearls, or olives Optional for added protein or flavor.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Drain and rinse with cold water to cool it down quickly.
- In a small bowl or mason jar, combine olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper. Whisk or shake until fully blended.
- Chop cherry tomatoes, cucumbers, red onion, and fresh basil leaves. Set aside.
Mixing
- In a large salad bowl, combine the cooled pasta, chopped vegetables, basil, and Parmesan cheese. Toss gently to mix.
- Pour the lemon basil dressing over the pasta mixture. Toss again until everything is well coated.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Give it a final toss before serving.
