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- 12 oz (340g) rotini or fusilli pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1 bell pepper (any color), diced - 1/2 cup fresh basil leaves, chopped - 1/4 cup grated Parmesan cheese (optional) - 1/3 cup olive oil - 1/4 cup fresh lemon juice - 1 teaspoon lemon zest - 1 teaspoon honey - Salt and pepper to taste The first step is choosing the right pasta. I like rotini or fusilli because their shapes hold the dressing well. You want enough pasta to make it satisfying. Next, fresh produce adds color and taste. Cherry tomatoes give sweetness, while cucumber adds crunch. Red onion offers a bit of bite, and bell pepper brings in more flavor. Fresh basil is key for that lovely aroma. For the dressing, you need olive oil, lemon juice, and lemon zest. Honey adds a nice touch of sweetness. Don't forget the salt and pepper to enhance the taste. This Lemon Basil Pasta Salad is easy to make with these simple ingredients. You can find the full recipe above for all the steps. To get the best pasta, start with plenty of salted water. Bring the water to a full boil. Then, add your rotini or fusilli pasta. Cook it until it is just right, or al dente. This means it should be firm but not hard. You can check by tasting a piece. After cooking, drain the pasta in a colander. Rinse it under cold water right away. This stops the cooking process and cools the pasta quickly. Rinsing also helps separate the noodles, so they don’t stick together. Set your pasta aside to finish cooling. For the dressing, you need a small bowl. Add olive oil, fresh lemon juice, lemon zest, honey, salt, and pepper. Use a whisk to mix these together. Whisking helps blend the oil and juice, making a smooth dressing. To balance the flavors, taste as you go. If it’s too tangy, add a bit more honey. If it needs a kick, a bit more lemon juice will help. This dressing will make your salad pop with flavor. In a large mixing bowl, combine your cooled pasta with the cherry tomatoes, cucumber, red onion, bell pepper, and fresh basil. Mix gently to avoid breaking the pasta. Once everything is in the bowl, pour the dressing over the top. Toss the salad carefully until all the ingredients are coated evenly. This helps each bite be full of flavor. For the best taste, cover the bowl and chill it in the fridge for at least 30 minutes. This allows the flavors to blend. Serve the salad cold or at room temperature. You can add grated Parmesan cheese on top for extra flavor if you like. Enjoy this fresh and flavorful Lemon Basil Pasta Salad! Check out the Full Recipe for more details. - Pasta Types: You can swap the rotini or fusilli for whole wheat or gluten-free pasta. These options work well and keep the dish light. - Seasonal Vegetables: Use fresh veggies like zucchini or asparagus in spring. In summer, try adding sweet corn or snap peas for a crunch. - Adding Proteins: Grilled chicken or shrimp adds a nice touch. You can also use chickpeas for a plant-based option. - Herbs and Spices: Fresh herbs like parsley or mint can brighten the dish. A pinch of red pepper flakes adds a bit of heat. - Garnishing Ideas: Top the salad with extra basil leaves or a sprinkle of lemon zest for color. You can also add toasted nuts like pine nuts for a crunchy finish. - Serving Suggestions: This pasta salad is perfect for picnics or potlucks. Serve it in a large bowl or individual cups for easy sharing. For more details on how to make this dish, check out the Full Recipe. {{image_2}} To give your Lemon Basil Pasta Salad a Mediterranean twist, add some sun-dried tomatoes, olives, and feta cheese. These ingredients bring a salty, rich flavor that pairs well with the lemon and basil. For the dressing, swap out the honey for a splash of red wine vinegar. This change adds a sharp taste that enhances the salad's overall flavor. If you want a vegan version, replace the Parmesan cheese with nutritional yeast. This adds a cheesy flavor without using dairy. You can also use almond or soy milk instead of honey in the dressing. To boost taste, sprinkle in some capers or artichoke hearts. These ingredients will add depth and a unique twist. For a grilled version, use vegetables like zucchini, bell peppers, and asparagus. Grill them until they have nice char marks, then chop them and mix with the pasta. This adds a smoky flavor that elevates the dish. Cook the pasta and let it cool before adding the grilled veggies. The warm veggies will mix well without cooking the pasta further. To store your Lemon Basil Pasta Salad, place it in an airtight container. This keeps the salad fresh and tasty. Make sure to cool the salad before sealing it. If you have leftovers, eat them within a few days. This salad tastes best when fresh. Keep it in the fridge, not on the counter. In the fridge, your pasta salad lasts about 3 to 5 days. Look for signs of spoilage, like a bad smell or slimy texture. If it looks or smells off, it’s best to throw it away. Always trust your senses when checking food safety. You can freeze Lemon Basil Pasta Salad, but the texture may change. If you freeze it, do so in a freezer-safe container. Leave a little space at the top for expansion. To reheat, let it thaw in the fridge overnight, then enjoy it cold. If you want, you can add fresh ingredients after reheating for a better texture. Don't refreeze it once thawed. For the full recipe, check out the link above! You can easily make Lemon Basil Pasta Salad in advance. Just follow these steps: - Cook the pasta: Prepare the pasta as usual and cool it down. - Store the dressing: Mix the dressing in a separate jar. This keeps it fresh. - Combine later: Wait to mix the pasta and veggies until just before serving. This keeps everything crisp. - Refrigerate: You can keep the salad in the fridge for up to 24 hours before serving. This way, you save time on the day of your meal. Yes, you can use dried basil, but fresh is better. Here’s why: - Flavor: Fresh basil has a bright taste. Dried basil lacks that freshness. - Texture: Fresh leaves add a nice crunch. Dried leaves can make the salad taste flat. If you use dried basil, use less. About one teaspoon of dried basil equals one tablespoon of fresh. Lemon Basil Pasta Salad pairs well with many dishes. Here are some ideas: - Grilled chicken: The flavors blend well together. - Fish tacos: The lightness of fish goes great with the salad. - Garlic bread: A warm, crispy side adds comfort. - Roasted veggies: These add color and nutrition. These options enhance your meal and make it even more enjoyable. For the full recipe, check out the Lemon Basil Pasta Salad section! This blog post covered everything you need to know about making a delicious Lemon Basil Pasta Salad. We explored ingredients, cooking steps, and tips to enhance flavor. You learned how to store leftovers and even saw variations to fit your taste. Remember, cooking is about creativity. Don’t hesitate to try new ingredients or mix flavors. With these tips, your pasta salad can impress anyone. Enjoy creating and sharing your tasty dish!

Lemon Basil Pasta Salad

Discover the refreshing taste of Lemon Basil Pasta Salad with this easy-to-follow recipe! Packed with colorful veggies and zesty lemon dressing, it's perfect for a light lunch or a summer gathering. In just 15 minutes, you can whip up a dish that serves six and bursts with flavor. Click to explore the full recipe and learn how to create a delicious salad that everyone will love! Enjoy the bright, tangy flavors today!
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Ingredients
  

12 oz (340g) rotini or fusilli pasta

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1 bell pepper (any color), diced

1/2 cup fresh basil leaves, chopped

1/4 cup grated Parmesan cheese (optional)

1/3 cup olive oil

1/4 cup fresh lemon juice

1 teaspoon lemon zest

1 teaspoon honey

Salt and pepper to taste

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini or fusilli pasta and cook according to package instructions until al dente. Drain and rinse with cold water to cool the pasta quickly. Set aside.

    Prepare the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, honey, salt, and pepper until emulsified. Set aside.

      Combine Ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, and chopped basil.

        Dress the Salad: Pour the lemon dressing over the pasta and vegetables. Toss gently until everything is well combined and coated evenly.

          Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature, garnished with grated Parmesan cheese if desired.

            Prep Time, Total Time, Servings: 15 min | 1 hr | 6 servings