Lemon Basil Pasta Salad

$- 8 oz pasta (penne or fusilli) - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - ½ cup red bell pepper, diced - ½ cup black olives, sliced - 1 cup fresh basil leaves, chopped - Zest and juice of 1 large lemon - ⅓ cup extra virgin olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Optional: Freshly grated Parmesan cheese for serving To make a great lemon basil pasta salad, you need some key ingredients. First, choose 8 oz of pasta. Penne or fusilli works best. Next, you will need 1 cup of cherry tomatoes. Halve them for a nice bite. Then, grab 1 cup of diced cucumber for crunch. Add ½ cup of diced red bell pepper for sweetness. Don’t forget ½ cup of sliced black olives for a salty kick. Freshness comes from 1 cup of chopped basil leaves. Zest and juice from 1 large lemon brings bright flavor. Use ⅓ cup of extra virgin olive oil to tie it all together. Season with 1 teaspoon of garlic powder, and adjust salt and pepper to your taste. If you love cheese, add freshly grated Parmesan on top before serving. - Avocado or mozzarella for added creaminess - Grilled chicken or chickpeas for protein If you want more flavor, consider adding some optional ingredients. Creamy avocado or mozzarella can make the salad richer. You can also add grilled chicken or chickpeas for protein. These options make your salad more filling and tasty. - Gluten-free pasta options - Olive oil alternatives (like avocado oil) If you need to change things up, there are easy swaps. Use gluten-free pasta for a gluten-free version. For the oil, avocado oil is a great alternative to olive oil. These simple substitutions keep the dish healthy and delicious. To cook pasta al dente, bring salted water to a boil. Add the pasta and cook it according to the package instructions. Al dente means the pasta is firm when bitten. This texture helps it hold up in the salad. Once cooked, drain the pasta and rinse it under cold water. This stops the cooking process and cools the pasta quickly. Set it aside to cool completely. For the vegetables, you need fresh, bright colors. Start by chopping the cherry tomatoes in half. Dice the cucumber and red bell pepper into small pieces. Slice the black olives thinly. I like to use a sharp knife to get clean cuts. When selecting fresh ingredients, look for vibrant colors and no blemishes. Fresh basil should smell fragrant and look bright green. In a small bowl, combine the lemon zest and juice with the olive oil. This adds brightness and depth. Use a whisk to mix everything well. The goal is to emulsify the dressing, which means blending the oil and lemon juice into a smooth mixture. If you don’t have a whisk, a fork works too. Add garlic powder, salt, and pepper to taste. In a large mixing bowl, combine the cooled pasta with the chopped vegetables. Gently mix everything together with a spatula. Then, pour the dressing over the pasta salad. Toss everything to coat well. Make sure each piece gets some dressing. This helps all the flavors blend together. Refrigerating the salad is key. Chill it for at least 30 minutes. This allows the flavors to meld, making the dish taste even better. The cold temperature also makes the salad refreshing and perfect for warm days. When ready to serve, present the salad in a large bowl. A colorful bowl makes it look inviting. You can sprinkle fresh basil on top for a nice touch. Serve it chilled or at room temperature. If you like, add freshly grated Parmesan cheese for extra flavor. Enjoy this vibrant dish! To make your Lemon Basil Pasta Salad shine, start with the seasoning. Taste the dish as you mix. Add more salt or pepper if it needs a boost. If you want more tang, squeeze in more lemon juice or a dash of vinegar. The right balance makes all the difference. Keeping veggies crunchy is key. Add them last, just before serving. This way, they stay fresh and crisp. To avoid pasta sticking together, rinse it under cold water after cooking. This helps separate the strands and makes serving easier. You can save time by prepping ingredients ahead of time. Chop the veggies and store them in the fridge. If you’re short on time, use pre-cooked or frozen pasta. Just heat it up and mix it in. This speeds up the process and lets you enjoy your meal faster. Don't forget to check the Full Recipe for more details! {{image_2}} When you crave something new, try these fun twists on the Lemon Basil Pasta Salad. Each variation brings unique flavors, so you can enjoy different tastes. - Adding feta cheese and artichokes: Feta adds a salty kick. Artichokes bring a tender bite. Both enhance the salad's richness. - Using whole wheat or chickpea pasta: Whole wheat pasta gives more fiber. Chickpea pasta adds protein and a nutty taste. Choose what fits your diet! - Incorporating sesame oil and soy sauce: Swap olive oil for sesame oil for a nutty flavor. Soy sauce adds a savory touch. This twist is great for a new flavor profile. - Using edamame and bell peppers: Edamame offers a protein boost. Bell peppers add crunch and color. Together, they make the salad bright and fresh. - Adapting to summer veggies: Use fresh corn, zucchini, or snap peas in the summer. These veggies add freshness and a pop of color. - Incorporating herbs like parsley or cilantro: Fresh herbs bring brightness. Parsley adds a mild flavor, while cilantro gives a bold taste. These herbs can change the salad's profile. These variations keep the Lemon Basil Pasta Salad exciting and adaptable to your preferences. For the full experience, check out the Full Recipe. Store any leftover Lemon Basil Pasta Salad in an airtight container. This keeps it fresh and tasty. Make sure to refrigerate it right away. You can enjoy it for 3 to 5 days. After that, the flavors may fade and the veggies may wilt. Can you freeze pasta salad? Yes, but it may change texture. The pasta could become mushy when thawed. If you want to freeze it, use a freezer-safe container. When you're ready, thaw it in the fridge overnight. Serve it cold or at room temperature for the best taste. If you need to reheat the salad, do it gently. Use a microwave on low power or warm it on the stove. Add a splash of olive oil or lemon juice to keep it moist. This helps keep the flavor and texture intact. Enjoy it fresh for the best experience. You can find the full recipe above. To make this salad vegan, swap out any dairy. Use vegan cheese or omit it completely. For a creamy dressing, try blending silken tofu or cashew cream with lemon juice. Yes, you can prep this salad a day ahead. Just keep the dressing separate until you are ready to serve. This helps the veggies stay crisp and fresh. This pasta salad goes well with grilled chicken, fish, or roasted vegetables. It also makes a great side for a summer BBQ. Just think of light, fresh flavors! To add creaminess, mix in some Greek yogurt or mashed avocado. Both options give a rich texture while keeping the flavor bright. You can serve this dish warm, but it is best cold or at room temperature. If you prefer warm, just toss the cooked pasta with the dressing and veggies right away. This adds a different flavor experience. Lemon Basil Pasta Salad is fresh and easy to make. You need pasta, veggies, and a simple dressing. Follow the steps for cooking, assembling, and chilling. Feel free to swap ingredients and try different flavors. This dish stays great in your fridge for days. It works well for lunches, picnics, or dinner. Enjoy creating your perfect version of this tasty salad!$

Discover the refreshing taste of Lemon Basil Pasta Salad, a vibrant dish that's perfect for summer gatherings or healthy meals. With fresh ingredients like juicy cherry tomatoes, crunchy cucumbers, and aromatic basil, this salad is bursting with flavor. Learn how to make it in just 15 minutes and enjoy a light, zesty meal that everyone will love. Click through to explore this delightful recipe and elevate your dining experience today!

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Ingredients

8 oz pasta (penne or fusilli work well)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ cup red bell pepper, diced

½ cup black olives, sliced

1 cup fresh basil leaves, chopped

Zest and juice of 1 large lemon

⅓ cup extra virgin olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Freshly grated Parmesan cheese (optional, for serving)

Instructions

Begin by cooking the pasta according to the package instructions in salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced black olives, and chopped fresh basil.

In a small bowl, whisk together the lemon zest, lemon juice, olive oil, garlic powder, salt, and pepper to create the dressing.

Add the cooled pasta to the bowl of vegetables and gently mix to combine.

Pour the dressing over the pasta salad and toss until everything is evenly coated.

Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled or at room temperature, garnished with freshly grated Parmesan cheese if desired.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

- Presentation Tips: Serve the pasta salad in a large, colorful bowl with a sprinkle of fresh basil on top for an inviting look. Add lemon wedges on the side for a pop of color!