Lemon Basil Pasta Salad
A delightful dish that combines zesty lemon, sweet basil, and creamy mozzarella in a refreshing pasta salad, perfect for busy days and casual gatherings.
Ingredients
Pasta and Vegetables
- 12 oz pasta (penne or bowtie work best)
- 1.5 cups cherry tomatoes (halved) whole tomatoes are a choking hazard
- 1 cup fresh mozzarella pearls tiny cheese balls = happiness
- 0.5 cup fresh basil (chopped) don’t even think about using dried
Dressing
- 0.25 cup extra virgin olive oil good quality makes a difference
- 0.25 cup fresh lemon juice squeeze it yourself—store-bought is cheating
- 1 tsp lemon zest adds an extra citrusy kick
- 1 tsp honey for a touch of sweetness
- 1 tsp Dijon mustard trust me, it works
- 1 clove garlic (minced) because garlic improves everything
- 0.5 tsp salt adjust to taste
- 0.5 tsp black pepper adds just the right amount of bite
Instructions
Preparation
- Boil the pasta in salted water until al dente. Drain, rinse with cold water, and set aside.
- Chop the cherry tomatoes, fresh basil, and mozzarella pearls while the pasta cools.
- Whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, garlic, salt, and black pepper in a small bowl.
Mixing
- Combine the pasta, tomatoes, mozzarella, and basil in a large mixing bowl.
- Drizzle the dressing over the salad and toss until everything is well coated.
- Chill for at least 10 minutes before serving (if you can wait that long).
Notes
Leftover salad can be stored in an airtight container in the fridge for up to 3 days. Store dressing separately to keep the salad fresh. Freezing is not recommended as the texture will change.