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To make a tasty Lemon Basil Pasta Salad, you need some key ingredients. Here’s a list to get started: - 2 cups fusilli or penne pasta - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup red bell pepper, diced - 1/2 cup red onion, finely chopped - 1 cup fresh basil leaves, chopped - 1/4 cup extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - Zest of 1 medium lemon - Salt and black pepper, to taste These ingredients create a fresh and zesty flavor. Each bite bursts with the taste of lemon and basil. You can boost the flavor of your pasta salad with some fun add-ins. Here are a few ideas you might enjoy: - 1/4 cup feta cheese, crumbled - 1/4 cup olives, sliced - 1/4 cup cooked chicken, diced - 1/4 cup roasted red peppers, chopped These add-ins will add depth and variety to your salad. Feel free to mix and match based on what you have. When it comes to pasta, not all types work the same. For this salad, I recommend using: - Fusilli: Its spiral shape holds the dressing well. - Penne: The tube shape adds nice texture. These pastas soak up the lemon and basil flavors perfectly. Avoid using thin pasta like spaghetti, as it may not hold up as well in a salad. This choice makes your dish more enjoyable. For the full recipe, check the details above. Start with a large pot of salted water. Bring it to a boil. Add the pasta and cook for 8-10 minutes. You want it to be al dente, which means it should still have a bit of bite. Once cooked, drain the pasta. Rinse it under cold water to stop cooking. This cools it down and helps with the salad. In a big mixing bowl, combine the cooled pasta with your veggies. Use 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, 1/2 cup of diced red bell pepper, and 1/2 cup of finely chopped red onion. Stir gently to mix everything well. This blend adds freshness and crunch to your salad. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, and the zest of one medium lemon. Add salt and black pepper to taste. Make sure these ingredients mix well to create a tasty dressing. Drizzle it over your pasta and veggies. Toss everything together with a spatula until well coated. To finish, gently fold in 1 cup of chopped fresh basil. If you like, sprinkle 1/4 cup of crumbled feta cheese on top before serving. Let the salad chill in the fridge for at least 30 minutes. This lets the flavors blend nicely. Enjoy your delicious Lemon Basil Pasta Salad! For the complete recipe, check the Full Recipe section. To cook pasta just right, start with a large pot. Fill it with water and add salt. This step helps flavor the pasta. Bring the water to a rolling boil. Add your pasta once the water bubbles. Cook it for about 8-10 minutes, or until it's al dente. Al dente means it should be firm yet tender. After cooking, drain the pasta and rinse it with cold water. This stops the cooking and cools it down. For extra flavor, think about marinating your veggies. While the pasta cools, mix olive oil, lemon juice, salt, and pepper in a bowl. Toss in cherry tomatoes, cucumbers, and bell peppers. Let them sit for about 10 minutes. This simple step boosts their taste. It makes every bite more vibrant and fresh. When serving your salad, presentation counts. Use a large bowl or individual dishes. Garnish with fresh basil and lemon wedges for a pop of color. This makes your dish look inviting. Serve it right away, or chill it for at least 30 minutes. Chilling helps the flavors blend. If you want to add a creamy touch, sprinkle feta cheese on top just before serving. You can find the full recipe [here](#). {{image_4}} To make your Lemon Basil Pasta Salad heartier, add protein. Grilled chicken is a great choice. Cook it simply with salt and pepper. Shrimp also works well when sautéed until just pink. For a vegetarian twist, use chickpeas or black beans. They add good texture and flavor. You can even sprinkle in some diced tofu for a plant-based option. The key is to balance flavors while keeping it light. Feel free to mix up the veggies in your salad. Instead of cherry tomatoes, try sun-dried tomatoes for a richer taste. Bell peppers can be swapped for zucchini or carrots. You can even toss in some spinach for a nutrient boost. Just remember to use fresh, crisp veggies for the best flavor. The colors will make your dish pop while adding more vitamins. While the lemon vinaigrette shines, other dressings can change the salad's vibe. A balsamic vinaigrette brings a sweet tang, while a creamy dressing adds richness. Consider a pesto for an Italian twist. Just be mindful of the dressing amount; you want to enhance, not overpower. Experimenting with dressings keeps your pasta salad exciting and fresh. For the full recipe, check the details above. After you enjoy your Lemon Basil Pasta Salad, store any leftovers in an airtight container. Keep the salad in the fridge. Make sure it is cool before sealing it. This helps to keep the flavors fresh. If you added feta cheese, cover it with a bit of extra dressing. This keeps it from drying out. Your Lemon Basil Pasta Salad can last up to three days in the fridge. After that, the veggies may lose their crispness. The salad may still taste good, but it won’t be as fresh. Always check for any off smells before eating. This salad is best served cold. If you want to refresh it, add a splash of olive oil and lemon juice. Toss it gently to mix. If you must reheat, do so briefly in the microwave. Heat it for just 15-30 seconds. This will warm it without cooking the veggies. Yes, you can make this pasta salad ahead. It tastes better after sitting in the fridge. I suggest preparing it up to a day in advance. Store it in an airtight container. Just remember to leave out the basil until you serve it. This keeps the basil fresh and bright. If you need gluten-free pasta, there are great choices. Look for pasta made from rice, quinoa, or chickpeas. Brands like Banza or Tinkyada offer tasty options. They hold up well in salads. Cook them according to the package directions for the best results. To make this pasta salad vegan, skip the feta cheese. You can add extra veggies for flavor. Consider using avocado for creaminess. Nutritional yeast can add a cheesy taste, too. Just mix it in with the dressing for a nice touch. For the dressing, all the other ingredients are already vegan-friendly. In this blog post, I shared how to make a refreshing lemon basil pasta salad. We covered key ingredients, step-by-step instructions, and tips for perfecting your dish. You learned how to add variety with proteins and different veggies. Storing leftover salad properly ensures it stays fresh. By answering important FAQs, I aimed to make this recipe easy for you. Enjoy this tasty dish at your next meal or gathering. With these insights, you'll impress everyone with your delicious creation!

Lemon Basil Pasta Salad

Beat the heat with this refreshing Lemon Basil Pasta Salad! This delightful recipe combines vibrant veggies like cherry tomatoes and cucumber with the zesty flavors of lemon and fresh basil. Perfect for summer gatherings or a quick meal, it's easy to whip up in just 45 minutes! Dive into the full recipe to discover tips for presentation and adjustments for a personal touch. Click through now and elevate your salad game!
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Ingredients
  

2 cups fusilli or penne pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red bell pepper, diced

1/2 cup red onion, finely chopped

1 cup fresh basil leaves, chopped

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

Zest of 1 medium lemon

Salt and black pepper, to taste

Optional: 1/4 cup feta cheese, crumbled

Instructions
 

Begin by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, usually about 8-10 minutes. Once done, drain the pasta, then rinse it under cold water to halt the cooking process and cool it down.

    In a spacious mixing bowl, combine the cooled pasta with the halved cherry tomatoes, diced cucumber, red bell pepper, and finely chopped red onion. Stir gently to mix the ingredients evenly.

      In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, lemon zest, salt, and black pepper to create a flavorful dressing. Ensure the mixture is well combined.

        Drizzle the prepared dressing over the pasta and vegetable blend in the mixing bowl. Using a spatula or large spoon, carefully toss everything together until all the ingredients are coated with the dressing.

          Incorporate the chopped fresh basil into the salad by gently folding it in, ensuring even distribution. If you choose to use feta cheese, sprinkle it on top of the salad just before serving.

            To enhance the flavor, cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes, allowing the flavors to meld beautifully.

              Prior to serving, taste the salad and adjust the seasoning with more salt and pepper as needed.

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

                  - Presentation Tips: Serve the pasta salad in a beautiful large bowl or in individual portion dishes. For an added touch of freshness, garnish with additional basil leaves and lemon wedges arranged artfully around the salad. Enjoy!