Lemon Basil Pasta Salad
A refreshing and vibrant pasta salad that captures the essence of summer, loaded with flavors and perfect for any occasion.
Ingredients
Pasta and Base Ingredients
- 12 oz pasta (penne or bowtie) 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 Ingredients
- 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 pasta in salted water until al dente. Drain, rinse with cold water, and set aside.
- Chop cherry tomatoes, fresh basil, and mozzarella pearls while pasta cools.
Dressing
- Whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, garlic, salt, and black pepper in a small bowl.
Combine
- Combine 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
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing the pasta separately from the dressing. Use fresh pasta for a lighter texture, and adjust lemon juice and honey to taste.