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For a great Lemon Basil Pasta Salad, you need: - 8 oz. fusilli or rotini pasta - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup red bell pepper, diced - 1/4 cup red onion, finely chopped These ingredients make the salad fresh and colorful. The pasta offers a nice base, while the veggies add crunch and flavor. The dressing brings everything together. Gather these items: - 1/4 cup extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - Zest of 1 sunny lemon - Salt and freshly ground black pepper, to taste This dressing gives a bright taste. Fresh lemon juice and zest make it lively. To elevate your dish, consider these optional ingredients: - 1/4 cup feta cheese, crumbled - 1/2 cup fresh basil leaves, roughly torn Feta adds creaminess, while basil enhances the fresh flavor. These optional ingredients make your salad special. For the full recipe, check out the detailed instructions. To start, bring a large pot of salted water to a boil. Add 8 ounces of fusilli or rotini pasta. Cook it according to the package instructions until it is al dente. This usually takes around 8-10 minutes. Once done, drain the pasta using a colander. Rinse it under cold water to cool it down quickly. This step stops the cooking process and keeps the pasta firm. Set the cooled pasta aside in a large mixing bowl. Next, chop your vegetables. You will need 1 cup of halved cherry tomatoes, 1 cup of diced cucumbers, 1/2 cup of diced red bell pepper, and 1/4 cup of finely chopped red onion. Place these in a separate large bowl. Mix everything lightly. This ensures your veggies are evenly distributed, which makes every bite delicious. Now it’s time to bring everything together. Add the cooled pasta into the bowl with your veggies. Stir gently to mix them well. This helps the pasta absorb the fresh flavors. For the dressing, take a small bowl and whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, and the zest of 1 lemon. Season the dressing with salt and freshly ground black pepper to taste. Drizzle this dressing over the pasta and veggie mix. Gently toss everything together. This ensures the dressing coats all the ingredients well without breaking apart the pasta or veggies. To finish, carefully fold in 1/2 cup of torn basil leaves and 1/4 cup of crumbled feta cheese. Use a light touch here to keep the cheese intact while mixing. For the best flavor, refrigerate the salad for at least 30 minutes. This allows the flavors to meld beautifully. Enjoy your fresh and healthy lemon basil pasta salad! For the full recipe, check the recipe above. - For gluten-free pasta options, use brown rice or quinoa pasta. They work well and taste great. - If you're looking for vegan cheese alternatives, try cashew cheese or nutritional yeast for a cheesy flavor without dairy. - To enhance the lemon flavor, add more lemon zest or juice. This brightens up the dish. - Adjusting seasoning levels is key. Taste your salad before serving. Add salt and pepper as needed. - Serve the pasta salad in a large, colorful bowl for a striking look. - Garnish with extra fresh basil leaves and a sprinkle of crumbled feta. This adds beauty and flavor. Enjoy making this Lemon Basil Pasta Salad! For the complete recipe, check the Full Recipe. {{image_4}} You can make this lemon basil pasta salad even better by adding seasonal vegetables. In spring, toss in fresh peas or asparagus for crunch. In summer, add sweet corn or zucchini for a light touch. Autumn brings great options like roasted butternut squash or Brussels sprouts. These veggies not only add flavor but also bright colors to your dish. You can mix and match to suit your taste and the season. Want to make this salad heartier? Consider adding protein. Grilled chicken works great. Just slice it thin and mix it in. Shrimp is another tasty choice. Grill or sauté the shrimp until pink, then fold it into the salad. Both options boost protein and make the dish filling. You can easily customize it to fit your dietary needs or cravings. There are two main styles for pasta salad: creamy and vinaigrette-based. For a creamy version, you can add Greek yogurt or mayo to your dressing. This makes the salad rich and smooth. For a lighter option, stick with the vinaigrette style. The lemon juice and olive oil dressing keeps it fresh and zesty. Experiment with both styles to find your favorite! Check out the Full Recipe for more details on how to create these variations. To store leftovers properly, place your Lemon Basil Pasta Salad in an airtight container. This keeps the salad fresh and prevents it from drying out. If you have a large batch, divide it into smaller portions. This makes it easy to grab a quick snack or side dish later. Make sure to keep it in the fridge right after serving. In the fridge, your pasta salad stays fresh for about 3 to 5 days. If you notice any signs of spoilage, like an off smell or slimy texture, it’s best to throw it away. Always check for freshness before enjoying your leftovers. You can freeze pasta salad, but it can change the texture. I recommend only freezing the pasta part without the fresh veggies or dressing. Cooked pasta freezes well for up to 3 months. When ready to eat, thaw it in the fridge overnight. Then, add fresh veggies and dressing for the best flavor. For the full recipe, check the earlier sections. To make a dairy-free version, simply skip the feta cheese. You can add more veggies for texture. Try adding avocado or artichoke hearts. These ingredients add creaminess without dairy. A sprinkle of nutritional yeast can offer a cheesy flavor. This keeps the dish light and fresh. You can use dried basil, but fresh basil gives a better taste. Dried herbs lack the bright flavor of fresh ones. If you use dried basil, use about one-third of the amount you’d use fresh. Consider adding lemon zest for an extra punch of flavor. This will help boost the overall taste of your salad. You should not leave pasta salad out for more than two hours. After that, bacteria can grow and spoil the food. If it's warm outside, reduce that time to one hour. Keep it chilled in the fridge until ready to serve. This keeps the salad fresh and safe to eat. This blog shared great tips for making a tasty lemon basil pasta salad. You learned about the main ingredients and simple steps. Plus, I provided tips for enhancing flavor and presentation. Remember, using seasonal veggies can make your dish even better. Store leftovers well to keep them fresh. Now, you can create this dish at home effortlessly. Enjoy your cooking and share this recipe with friends!

Lemon Basil Pasta Salad

Discover the refreshing taste of Lemon Basil Pasta Salad, a perfect dish for any occasion! This easy recipe combines al dente pasta with juicy cherry tomatoes, crunchy cucumbers, and fragrant basil to create a vibrant salad that’s bursting with flavor. Toss it all together with a zesty lemon dressing and finish with crumbled feta for a delightful touch. Click to explore this recipe and bring a light, delicious meal to your table today!
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Ingredients
  

8 oz. fusilli or rotini pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1/2 cup fresh basil leaves, roughly torn

1/4 cup feta cheese, crumbled

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

Zest of 1 sunny lemon

Salt and freshly ground black pepper, to taste

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli or rotini pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse thoroughly under cold water to stop the cooking process and cool it down. Set the pasta aside in a large mixing bowl.

    Prepare the Vegetables: In a separate large bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, and finely chopped red onion. Toss lightly to ensure even distribution.

      Combine the Pasta and Vegetables: Add the cooled pasta to the bowl with the vegetables. Stir gently to mix, ensuring that the pasta is well incorporated with the veggies.

        Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, and lemon zest. Season the dressing with a pinch of salt and freshly ground black pepper to taste.

          Dress the Salad: Drizzle the prepared dressing over the pasta and vegetable mixture. Gently toss everything together so that the dressing evenly coats all the ingredients without breaking apart the pasta or vegetables.

            Add Finishing Touches: Carefully fold in the torn basil leaves and crumbled feta cheese, using a light touch to keep the cheese intact while ensuring it is distributed throughout the salad.

              Chill and Serve: For the best flavor, refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld beautifully.

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

                  - Presentation Tips: Serve the pasta salad in a large, beautiful salad bowl. For an eye-catching presentation, garnish with additional fresh basil leaves on top, and sprinkle a little extra crumbled feta for a delightful finishing touch. Enjoy!