Lemon Basil Pasta Salad

$- 8 ounces fusilli pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red bell pepper, diced - 1/4 red onion, thinly sliced - 1 cup fresh basil leaves, chopped - 1/2 cup feta cheese, crumbled When I make this lemon basil pasta salad, I love using fusilli pasta. The twists hold the dressing well, giving each bite flavor. Cherry tomatoes add a burst of sweetness. Their bright color makes the salad look fresh and inviting. Diced cucumber adds a crisp texture. The red bell pepper and onion bring a lovely crunch and color. Fresh basil is key. It gives the salad its unique, aromatic flavor. I always recommend using whole leaves, as they are more fragrant. Feta cheese adds creaminess and a salty touch. It balances the bright flavors from the lemon and basil. - 1/4 cup extra virgin olive oil - 3 tablespoons fresh lemon juice - Zest of 1 lemon - Salt and freshly ground black pepper to taste For the dressing, I use extra virgin olive oil for its rich taste. Fresh lemon juice brightens the salad and gives it a zesty kick. The lemon zest enhances the lemon flavor and adds a nice aroma. Don't forget to season with salt and pepper. This makes the flavors pop. - Additional lemon slices - Whole basil leaves for decoration Garnishes can elevate the salad's look. I like to add extra lemon slices for a fresh touch. Whole basil leaves also make a beautiful decoration. They make the salad feel special and inviting. You can find the full recipe for this delightful dish in the earlier section. Enjoy making it! - Bring salted water to a boil. - Cook fusilli pasta for 8-10 minutes until al dente. - Drain and cool under cold water. Start by filling a large pot with water. Add about a tablespoon of salt to the water. This will help flavor the pasta. Once the water is boiling, add the fusilli pasta. Stir it a little to prevent sticking. Keep an eye on it and check for doneness after 8 minutes. You want it firm but not hard. When it's ready, pour it into a colander. Rinse it under cold water to stop the cooking. This step is key to keep your pasta perfect. - Combine pasta with vegetables in a large bowl. - Carefully mix to avoid breaking the pasta. - Add fresh basil and feta cheese. In a large bowl, add the cooled pasta. Next, toss in your chopped vegetables: halved cherry tomatoes, diced cucumber, diced red bell pepper, and thinly sliced red onion. Gently stir the mixture. You want to blend the colors and flavors without squishing the pasta. Finally, add the chopped basil and crumbled feta cheese. The fresh herbs and cheese will bring life to your salad. - Whisk together dressing ingredients. - Drizzle over salad and toss to combine. - Season with salt and pepper to taste. For the dressing, grab a small bowl. Add extra virgin olive oil, fresh lemon juice, and lemon zest. Use a whisk to mix them well. This will create a bright and zesty flavor. Once mixed, drizzle this dressing over your pasta salad. Gently toss everything together. Make sure all the ingredients are coated. Then, taste your salad. Add salt and freshly ground black pepper as needed. Adjust to your liking. Your lemon basil pasta salad is now ready to chill and meld in the fridge. If you want the full recipe, check out the details above! To avoid mushy pasta in salads, cook your pasta just right. Use salted water and boil it for 8-10 minutes until it is al dente. This means it should be firm but not hard. After draining, rinse the pasta under cold water. This cooling step is key! It stops the cooking process and keeps the pasta from sticking together. To add more taste, mix in extra herbs. Fresh parsley or oregano can work well with lemon and basil. If you want a different cheese, try goat cheese or mozzarella. Each adds a unique twist to the flavor. Serve your pasta salad in a big, shallow bowl for a nice look. This helps show off the colorful veggies. For a fun touch, add lemon slices around the bowl's edge. You can also sprinkle whole basil leaves on top. This makes it inviting and fresh, ready for everyone to enjoy. {{image_4}} You can easily add protein to your lemon basil pasta salad. Grilled chicken or shrimp works great. Just cook them before adding to the salad. This will make the dish heartier. If you're looking for vegetarian options, try chickpeas or black beans. They add texture and flavor without meat. Tofu is another excellent choice. It absorbs the dressing well and adds protein too. Using seasonal vegetables can make your salad fresh and exciting. In summer, use ripe tomatoes and sweet corn. In fall, consider roasted butternut squash or Brussels sprouts. These vegetables bring different flavors. You can also adjust the salad's flavors based on the season. Use herbs like thyme in winter or fresh mint in spring. This keeps your dish lively and tasty all year. Different dressings can change the whole feel of your salad. Try using balsamic vinaigrette for a sweet touch. A garlic-infused olive oil adds depth and richness. If you want something creamy, make a yogurt-based dressing. Mix yogurt with lemon juice and herbs for a twist. Each dressing can bring out new flavors in your salad. For the full recipe, check out the complete guide. To keep your lemon basil pasta salad fresh, place it in an airtight container. Make sure the lid seals tightly. This helps prevent air from spoiling the salad. Store it in the fridge right after serving. If you have any leftovers, this method keeps it tasty for later. Lemon basil pasta salad can last about three to five days in the fridge. Check for signs of spoilage before eating. If you notice a bad smell or slimy texture, it's best to toss it out. Freshness is key for great taste. You can freeze pasta salad, but note that some ingredients may change texture. To freeze, put the salad in a freezer-safe bag. Squeeze out any air before sealing. When you want to eat it, let it thaw in the fridge overnight. After thawing, mix it gently to restore its original flavor. For the best taste, eat it within a month. You can refer to the Full Recipe for more tips on fresh ingredients. To make this salad vegan, you can swap the feta cheese for a plant-based cheese. You can also use nutritional yeast for a cheesy flavor. Make sure the pasta is egg-free. Use a vegan mayo instead of the dressing if you prefer a creamier version. Yes, you can prepare this salad ahead of time. To keep it fresh, store it in an airtight container. Add the dressing just before serving to prevent the pasta from getting soggy. This way, the flavors stay bright and zesty. This salad pairs well with grilled chicken or fish. It also goes nicely with burgers. For a potluck, serve it in a large bowl with a spoon. A good serving size is about one cup per person. Add more if your guests are big eaters. This blog post covers how to make a vibrant lemon basil pasta salad. We discussed the main ingredients, steps to prepare it, and tips for perfecting flavors. You can adapt the recipe with various proteins or dressings. Freshness is key for storage and presentation. Overall, enjoy trying new twists to this classic dish. Your choices can turn this salad into a favorite for any meal. Let your creativity shine!$

Brighten your summer meals with this zesty lemon basil pasta salad! This easy recipe combines colorful vegetables like cherry tomatoes, cucumbers, and red bell peppers with fusilli pasta and a tangy lemon vinaigrette. Perfect for gatherings or a healthy side dish, it's ready in just 45 minutes. Don't miss out on this refreshing salad that bursts with flavor.

Print Recipe Pin Recipe

Ingredients

8 ounces fusilli pasta

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red bell pepper, diced

1/4 red onion, thinly sliced

1 cup fresh basil leaves, chopped

1/2 cup feta cheese, crumbled

1/4 cup extra virgin olive oil

3 tablespoons fresh lemon juice (about 1 lemon)

Zest of 1 lemon

Salt and freshly ground black pepper to taste

Instructions

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta, then rinse it under cold running water to halt the cooking process and cool it down. This will prevent it from becoming mushy in the salad.

Combine the Vegetables: In a large mixing bowl, carefully combine the cooled fusilli pasta with the halved cherry tomatoes, diced cucumber, diced red bell pepper, and the thinly sliced red onion. Stir gently to combine, being mindful not to break the pasta.

Add Fresh Ingredients: Toss in the freshly chopped basil and the crumbled feta cheese. Gently fold the ingredients together to ensure an even distribution throughout the salad.

Prepare the Dressing: In a separate, small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and the zest of the lemon until the mixture is well combined and smooth. This lemon vinaigrette will brighten the flavors of your salad.

Dress the Salad: Drizzle the prepared lemon vinaigrette over the pasta salad and carefully toss everything together, ensuring that all the ingredients are evenly coated in the dressing.

Season and Adjust: Season the salad with salt and freshly ground black pepper to taste, making sure to adjust based on your personal preference for seasoning.

Chill and Meld: Cover the bowl with plastic wrap or a lid, then refrigerate the salad for at least 30 minutes before serving. This resting time will help the flavors meld and develop further.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

- Presentation Tips: For a beautiful presentation, serve the pasta salad in a large, shallow serving bowl. Garnish with additional lemon slices around the edges and sprinkle whole basil leaves on top for a pop of color and freshness, inviting everyone to dig in!