Lemon Basil Pasta Salad
A delightful pasta salad packed with fresh ingredients and vibrant flavors, perfect for warm days or busy weeknights.
Ingredients
Main Ingredients
- 12 oz pasta (bowtie, penne, or rotini works best)
- 1.5 cups cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 0.5 red onion (thinly sliced)
- 0.5 cup fresh basil leaves (chopped)
- 0.33 cup grated Parmesan cheese
- 0.25 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) For seasoning
Optional Additions
- grilled chicken For additional protein
- mozzarella pearls For creaminess
- olives For a salty bite
Instructions
Preparation
- 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.
- 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.
- While the pasta cools, 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 and evenly distributed.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Give it a final toss before serving.
Notes
Use fresh, high-quality ingredients for the best flavor. Customize with your favorite veggies or protein options. Store leftovers in an airtight container in the refrigerator for up to 3 days.