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- 8 oz fusilli or penne pasta - 1 cup cherry tomatoes, halved - 1 cup cucumbers, diced - 1/2 red onion, finely chopped - 1 cup fresh basil leaves, roughly chopped - 1/3 cup feta cheese, crumbled For this salad, I love using fusilli or penne pasta. They hold the dressing well and give great texture. Cherry tomatoes are sweet and juicy, and they add color. I prefer using fresh cucumbers for a nice crunch. Red onion brings a mild bite, balancing the other flavors. Fresh basil is key; it adds a bright aroma and flavor. Feta cheese gives a creamy, salty touch that makes each bite pop. - 1/4 cup olive oil - 3 tablespoons fresh lemon juice - 1 teaspoon lemon zest - Salt and pepper to taste The dressing is simple, yet bright. Olive oil is the base, providing richness. Fresh lemon juice adds tang, while lemon zest brightens the flavor. Salt and pepper bring everything together. It’s zesty and refreshing, perfect for this salad. - 1/4 cup toasted pine nuts for extra crunch Toasted pine nuts add a nice crunch. They give a nutty flavor that pairs well with the salad. If you want an extra layer of taste, I highly recommend adding them. For the full recipe, check out the detailed instructions on how to make this delicious Lemon Basil Pasta Salad! To start, fill a large pot with water. Add a good amount of salt. Bring the water to a boil over high heat. Once it's bubbling, add 8 oz of fusilli or penne pasta. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Drain the pasta in a colander and rinse it under cold water. This stops the cooking and cools it down quickly. Set the pasta aside to let it drain fully. While the pasta cooks, wash your fresh vegetables. Take 1 cup of cherry tomatoes and cut them in half. Dice 1 cup of cucumbers into small pieces, and finely chop 1/2 of a red onion. Place all these veggies in a large mixing bowl. This mix adds color and crunch to your salad. In a small bowl, combine your dressing ingredients. Whisk together 1/4 cup of olive oil, 3 tablespoons of fresh lemon juice, and 1 teaspoon of lemon zest. Add salt and pepper to taste. Mix well until everything is combined. This dressing gives the salad its zesty flavor. Now, it's time to bring everything together. Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the pasta and veggies. Gently toss everything together to coat it well. Be careful not to break the pasta, as you want it to stay whole. Next, fold in 1 cup of roughly chopped fresh basil leaves and 1/3 cup of crumbled feta cheese. These ingredients add freshness and creaminess. Taste your salad and adjust the seasoning with more salt and pepper if needed. For the best flavor, let the salad chill in the fridge for at least 30 minutes. This allows the flavors to blend nicely. Just before you serve, sprinkle 1/4 cup of toasted pine nuts on top for added crunch. Toss gently once more and enjoy this bright dish! For the full recipe, check out the detailed steps. To achieve al dente pasta, always start with a large pot of salted water. Bring it to a rolling boil. Add the pasta and stir it gently. Follow the package instructions for cooking time. Usually, it’s about 8-10 minutes. Taste the pasta a minute or two before the time is up. It should have a slight bite to it. Once ready, drain the pasta and rinse it under cold water. This stops the cooking process and keeps it firm. To elevate the dish's taste, use fresh, high-quality ingredients. Fresh basil plays a key role. It gives a bright and zesty kick. Use ripe cherry tomatoes for sweetness. Their juice adds a lovely flavor. When making the dressing, whisk the olive oil and lemon juice well. This helps them blend smoothly. Consider adding a pinch of red pepper flakes if you like some heat. This small tweak can transform the whole dish. Pair your Lemon Basil Pasta Salad with grilled chicken or shrimp for protein. This makes a complete meal. You can also serve it alongside crusty bread or a light soup. A crisp green salad complements it well, too. For a refreshing drink, try iced tea or lemonade. These will enhance the fresh, zesty flavors in your salad. Check out the Full Recipe for more ideas! {{image_2}} You can change the veggies in your Lemon Basil Pasta Salad to suit your taste. Try bell peppers, zucchini, or even broccoli. Each adds a new crunch and flavor. You can also swap fusilli or penne for rotini or bowtie pasta. These shapes catch the dressing well. This makes each bite a delight. To make this salad vegan, skip the feta cheese. You can use tofu or avocado for creaminess. For gluten-free options, choose gluten-free pasta. Many brands offer great choices. Just check the package for cooking times. These swaps keep the dish tasty for everyone. Want to change up the flavors? Add grilled chicken or shrimp for protein. You can also mix in nuts like walnuts or almonds for extra texture. Fresh herbs like parsley or mint can brighten the dish. Each twist makes the salad feel fresh and new, perfect for any meal. To keep your lemon basil pasta salad fresh, store it in an airtight container. This helps prevent the salad from drying out. Make sure the salad is cool before sealing the container. If you have leftovers, try to eat them within a few days for the best taste. Always store the salad in the fridge. Lemon basil pasta salad lasts about 3 to 5 days in the fridge. After that, the flavors may fade, and the veggies can become mushy. Always check for signs of spoilage before eating. If it smells off or looks weird, it’s best to toss it. I do not recommend freezing this salad. The pasta and veggies do not freeze well. Freezing can change the texture and taste. If you want to save some for later, stick to the fridge method. For a fresh taste, make smaller batches instead. You can find the full recipe to enjoy this delicious dish. Yes, you can use various pasta shapes. Good choices include bowtie, rotini, or even whole wheat pasta. Each shape holds the dressing well, adding unique texture to your salad. Try using gluten-free pasta if you need a gluten-free option. This keeps the dish fun and fresh every time. To make this salad vegan, swap feta cheese with a plant-based alternative. You can use crumbled tofu or vegan feta for a similar taste. Replace honey or other sweeteners with maple syrup or agave. Lastly, check that your pasta is egg-free to ensure it fits a vegan diet. This salad pairs well with grilled chicken or shrimp for added protein. You can also serve it with crusty bread or garlic bread. For a light meal, add a side of fresh fruit or a green salad. These options make your meal balanced and delightful. Absolutely! To meal prep, cook the pasta and chop the veggies ahead of time. Keep the dressing separate until you are ready to eat. This prevents the pasta from getting soggy. Store the salad in airtight containers for up to three days in the fridge. Enjoy it as a quick lunch or dinner option. For the full recipe, check the recipe section above. This Lemon Basil Pasta Salad is a tasty blend of fresh ingredients. You learned about pasta options, vibrant veggies, and a zesty dressing. I shared tips for making it just right, like achieving al dente pasta and enhancing flavors. Don’t forget the variations; you can customize it to fit your diet or taste. Plus, the right storage keeps it fresh longer. Enjoy making this salad as a side or a meal. It’s fresh, easy, and delightful.

Lemon Basil Pasta Salad

Discover the vibrant flavors of Lemon Basil Pasta Salad, a refreshing dish perfect for any occasion! This easy recipe combines fusilli pasta with fresh vegetables, aromatic basil, and a zesty lemon dressing, creating a deliciously light meal. With just a few simple steps, you’ll have a colorful salad that’s great for picnics or weeknight dinners. Click through to explore the full recipe and bring a burst of sunshine to your table!
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Ingredients
  

8 oz fusilli or penne pasta

1 cup cherry tomatoes, halved

1 cup cucumbers, diced

1/2 red onion, finely chopped

1 cup fresh basil leaves, roughly chopped

1/3 cup feta cheese, crumbled

1/4 cup olive oil

3 tablespoons fresh lemon juice

1 teaspoon lemon zest

Salt and pepper to taste

Optional: 1/4 cup toasted pine nuts for extra crunch

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Vegetables: While the pasta is cooking, wash and prepare the cherry tomatoes, cucumbers, and red onion. Place them in a large mixing bowl.

      Mix the Dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until well combined.

        Combine Ingredients: Add the cooled pasta to the bowl with vegetables. Pour the dressing over the pasta and vegetables, then gently toss to combine. Be careful not to break the pasta.

          Add Basil and Feta: Fold in the chopped basil and crumbled feta cheese. Taste and adjust seasoning with more salt and pepper if needed.

            Chill the Salad: If possible, let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

              Serve: Just before serving, sprinkle the toasted pine nuts on top for added crunch. Toss again gently and enjoy!

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