Lemon Basil Pasta Salad
A vibrant and refreshing pasta salad that captures the essence of summer, perfect for any occasion.
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.
Notes
This salad can be enjoyed cold and is perfect for meal prep. For freezing, leave out the fresh basil and cheese, and add them after thawing.