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- 8 oz (about 225 g) whole wheat fusilli pasta - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced into bite-sized pieces - 1/2 cup red bell pepper, diced - 1/4 cup red onion, finely chopped - 1/2 cup fresh basil leaves, roughly torn - 1/3 cup feta cheese, crumbled (optional) - Zest and juice of 1 large lemon - 3 tablespoons extra-virgin olive oil - Salt and freshly ground black pepper to taste - 1/4 teaspoon garlic powder I love using whole wheat fusilli for this salad. It gives a nice, nutty flavor. You can also try other pasta shapes like penne or rotini if you prefer. For the veggies, I recommend using fresh, ripe cherry tomatoes. Their sweetness adds a great taste. A crunchy cucumber contrasts well with the soft pasta. Red bell pepper adds a pop of color and sweetness. You can choose to add feta cheese. It adds creaminess and a salty bite. If you want a vegan option, leave out the cheese. The fresh basil leaves are key. They bring a bright, aromatic flavor that shines in the dish. The lemon zest and juice brighten every bite and make it refreshing. Using quality olive oil is crucial. It enhances the flavors and ties the salad together. Don't forget the garlic powder, salt, and pepper; they bring depth to the dressing. For the full recipe, check the details above and enjoy creating this delightful dish! To cook the pasta, boil a large pot of salted water. The salt helps season the pasta. Once the water boils, add the whole wheat fusilli. Cook it until it is al dente, which means it should be tender but still firm to the bite. This usually takes about 8 to 10 minutes, but check the package for exact times. After cooking, drain the pasta and rinse it under cold water. This stops the cooking process and cools it down. Place the cooled pasta in a large bowl. While the pasta cooks, wash and chop your vegetables. Use cherry tomatoes, cucumber, red bell pepper, and red onion. Cut them into small, even pieces. This ensures they cook and mix well with the pasta. The even sizes also make the salad look nice and appealing. Transfer all these vegetables into a separate large mixing bowl. Now it’s time to combine everything. Add the cooled pasta to the bowl with the chopped vegetables. Use a gentle touch to toss the mixture together. Be careful not to break the pasta as you mix. Start with the pasta, then add the vegetables. This order helps keep the pasta intact. For the dressing, whisk together the lemon zest, lemon juice, extra-virgin olive oil, and garlic powder in a small bowl. Whisking well helps blend all the flavors. Taste the dressing and adjust it to your liking. You can add more salt, pepper, or lemon juice if needed. This step helps you create the perfect flavor for your salad. Drizzle the dressing over the pasta and vegetable mix. Add torn basil leaves and crumbled feta cheese if you want it. Gently toss everything to coat the pasta and vegetables. This way, every bite gets a burst of flavor. The cheese adds creaminess and enhances the salad's taste. Cover the salad bowl with plastic wrap and chill it in the fridge for at least 30 minutes. This allows the flavors to meld together. Serve the salad chilled or at room temperature for the best taste. For a lovely presentation, serve it in a large white bowl. Garnish with extra basil leaves and a lemon wedge for extra color. For the full recipe, check the details above! To keep your lemon basil pasta salad fresh, use seasonal ingredients. Fresh tomatoes in summer burst with flavor. In spring, try asparagus or peas for a crisp touch. Seasonality boosts taste and nutrition. For a low-calorie dressing, mix lemon juice with Greek yogurt. This option adds creaminess without extra calories. You can also use vinegar for a tangy twist. It keeps the salad light while enhancing flavors. Herbs and spices can elevate your dish. Try adding dill or parsley for a fresh twist. A sprinkle of crushed red pepper adds a hint of heat. These flavors balance well with lemon and basil. Cheese can change how your salad tastes. Feta adds saltiness, while goat cheese gives a creamy texture. If you want something sharper, try aged cheddar. Experimenting with cheeses helps you find your favorite flavor. Plating is key for a stunning salad. Serve it in a bright white bowl to make the colors pop. Garnish with more fresh basil for a vibrant look. Add a lemon wedge on the side for flair. Choose serving dishes that enhance appeal. A large, shallow bowl shows off the salad well. For individual servings, try clear cups to display layers. Make your dish inviting to encourage others to try it! {{image_4}} You can make this salad even better! Try adding protein like grilled chicken or shrimp. Both options add flavor and make the dish more filling. For a different texture, consider adding grains like quinoa or farro. They mix well and provide a nice bite. If you need gluten-free options, use gluten-free pasta. It cooks similar to regular pasta and keeps the dish light. For a vegan version, skip the feta cheese. You can replace it with avocado for creaminess or add nuts for crunch. Add a Mediterranean twist to your salad. Incorporate olives, artichokes, or sun-dried tomatoes for a burst of flavor. You can also swap in seasonal veggies. In summer, try zucchini or bell peppers. In fall, roasted squash can add warmth and taste. To keep your lemon basil pasta salad fresh, use an airtight container. Glass or plastic containers work well. Store in the fridge for up to three days. This way, your salad stays crisp and flavorful. I do not recommend freezing the pasta salad. The tomatoes and cucumbers may turn mushy. If you want to freeze it, omit fresh veggies. Instead, freeze just the pasta and dressing. When ready to eat, thaw in the fridge overnight. You can serve the salad cold or at room temperature. If you prefer warm pasta salad, reheat gently in a pan. Add a splash of olive oil while stirring. This keeps it moist. Only heat the pasta, not the fresh veggies. Enjoy the bright flavors of lemon and basil! You can use many pasta shapes for lemon basil pasta salad. I like using whole wheat fusilli. Its spiral shape holds the dressing well. Penne, rotini, or farfalle also work great. These shapes let the flavors blend nicely. Choose what you enjoy! Yes, you can make this salad ahead of time! It tastes even better after chilling. Prepare the salad a few hours before your event. Just keep it in the fridge. This way, the flavors will blend more. Toss it gently before serving. To boost the lemon flavor, add more lemon zest. You can also add extra lemon juice. If you want a stronger taste, try using lemon oil. Drizzle it in the dressing. This adds a nice, zesty kick. Always taste as you go! If you don’t have basil, try using fresh parsley. It adds a nice green taste. Cilantro also works if you like its unique flavor. Dill can be a great choice for a fresh twist. Each herb gives a different taste, so experiment! To make this salad vegan, skip the feta cheese. Use a plant-based cheese or leave it out. For the dressing, ensure your olive oil is vegan. You can also use tahini for creaminess. This keeps all the great flavors while staying plant-based! This guide covered all key aspects of creating a delicious lemon basil pasta salad. You learned the best ingredients, cooking methods, and how to enhance flavor. We also explored storage tips and variations to fit your needs. Now, you can make a fresh, tasty salad for any occasion. Remember to use seasonal produce and experiment with flavors. Enjoy making this dish and impressing others with your skills!

Lemon Basil Pasta Salad: Fresh and Light

Elevate your summer dining with this Zesty Lemon Basil Pasta Salad! Packed with whole wheat fusilli, fresh veggies, and a tangy lemon dressing, this dish is perfect for picnics and potlucks. With easy steps and refreshing flavors, it's a must-try recipe that will impress family and friends. Click through now to discover how to make this delicious salad that will brighten your table and tantalize your taste buds!
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Ingredients
  

8 oz (about 225 g) whole wheat fusilli pasta

1 cup cherry tomatoes, halved

1 medium cucumber, diced into bite-sized pieces

1/2 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1/2 cup fresh basil leaves, roughly torn

1/3 cup feta cheese, crumbled (optional)

Zest and juice of 1 large lemon

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper to taste

1/4 teaspoon garlic powder

Instructions
 

Cook the Pasta: Boil a large pot of salted water. Once boiling, add the whole wheat fusilli and cook according to the package instructions until al dente (tender but still firm). Drain the pasta and rinse it under cold water to halt the cooking process and cool it down. Set aside in a large bowl.

    Prepare the Vegetables: While the pasta is cooking, wash and chop the cherry tomatoes, cucumber, red bell pepper, and red onion into small, even pieces. Transfer all the chopped vegetables into a separate large mixing bowl.

      Combine Ingredients: Add the cooled pasta to the bowl containing the chopped vegetables. Gently toss the mixture together until all the ingredients are evenly distributed.

        Make the Dressing: In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, garlic powder, and a generous pinch of salt and black pepper. Taste the dressing and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to suit your preference.

          Dress the Salad: Drizzle the dressing over the pasta and vegetable mixture. Add the torn basil leaves and crumbled feta cheese (if using). Gently toss everything together, ensuring that the pasta and vegetables are well coated with the dressing.

            Chill and Serve: Cover the salad bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. This resting period allows the flavors to meld beautifully. Serve the salad chilled or at room temperature for best taste.

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

                - Presentation Tips: For a fresh and vibrant presentation, serve the salad in a large, white serving bowl. Garnish with additional basil leaves on top and place a lemon wedge on the side for an extra burst of color and zest. Enjoy!