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- 8 oz whole wheat penne pasta - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - ½ cup red bell pepper, diced - ½ cup red onion, finely chopped - 1 cup fresh basil leaves, torn - ½ cup feta cheese, crumbled - ¼ cup extra virgin olive oil - 3 tablespoons fresh lemon juice - 1 teaspoon lemon zest - Salt and black pepper to taste To make the best Lemon Basil Pasta Salad, you need fresh ingredients. Whole wheat penne pasta gives a nice base. The cherry tomatoes add sweetness, while the cucumber and bell pepper add crunch. Red onion gives a bit of sharpness. Fresh basil brings that classic taste. Feta cheese adds creaminess, while olive oil and lemon juice tie it all together. This salad is light but nutritious. Each serving has about 300 calories. You get good fiber from the whole wheat pasta and plenty of vitamins from the veggies. The healthy fats in olive oil are great for your heart. If you want to make it gluten-free, use gluten-free pasta. There are many options in stores today. If you need a dairy-free version, try using tofu or a dairy-free feta. This way, everyone can enjoy the salad. For the full recipe, check the complete instructions on how to prepare this delicious dish. To start, bring a large pot of salted water to a boil. Add 8 oz of whole wheat penne pasta. Cook it for 10-12 minutes until it is al dente. This means it should be firm but not hard. Once the pasta is ready, drain it in a colander. Rinse it under cold water. This step cools the pasta and stops it from cooking further. Set the cooled pasta aside. For the vegetables, wash and chop them carefully. Use a sharp knife for easy cutting. Cut 1 cup of cherry tomatoes in half. Dice 1 cup of cucumber and ½ cup of red bell pepper. Finely chop ½ cup of red onion. Put all the chopped veggies in a large mixing bowl. This keeps everything organized and ready for mixing. Now it’s time to combine everything. Add the cooled pasta to your bowl of veggies. Toss gently with your hands or a large spoon. This helps mix the flavors without breaking the pasta. Drizzle ¼ cup of extra virgin olive oil and 3 tablespoons of fresh lemon juice over the mix. Add 1 teaspoon of lemon zest for extra flavor. Season with salt and black pepper to taste. Toss again until every piece is coated well. Finally, gently fold in 1 cup of torn fresh basil leaves and ½ cup of crumbled feta cheese. This step adds color and freshness. For the best taste, let the salad chill in the fridge for at least 30 minutes. This allows all the flavors to blend nicely. For the full recipe, check the beginning of this article. You can prepare the Lemon Basil Pasta Salad a day in advance. This saves time and lets the flavors blend. To do this, follow the recipe and store the salad in the fridge. Wait to add the feta and basil until just before serving. This keeps them fresh and tasty. Want to boost the flavor? Try adding fresh herbs like parsley or dill. A pinch of red pepper flakes can add a nice kick. You can also mix in some chopped olives for a salty twist. These small changes can make your salad shine even more. This pasta salad pairs well with many dishes. Serve it with grilled chicken or fish for a complete meal. It also goes great with a light soup. For a picnic, pack it alongside fresh fruit or a cheese platter. The options are endless! {{image_2}} Lemon Basil Pasta Salad is fun to tweak! Here are some ways to make it your own. You can change the veggies based on the season. In summer, use ripe tomatoes. They are sweet and juicy. Try adding roasted red peppers in the fall for a smoky flavor. In winter, crunchy carrots or radishes can add a nice crunch. Always pick fresh, colorful veggies. They make the salad look good and taste great. Want to make the salad heartier? You can add some protein. Grilled chicken makes it filling and tasty. Shrimp is another great option. It cooks fast and adds a nice touch. For a plant-based option, toss in some chickpeas or black beans. They are good for you and add a creamy texture. If you're going vegan, swap the feta cheese with avocado. It gives a creamy feel without dairy. Use a vegan lemon dressing instead of olive oil for a lighter touch. You can also add nuts like walnuts or almonds for extra crunch. This way, you keep the salad fresh and delicious without any animal products. For the full recipe, check out the complete guide for all the details! To keep your Lemon Basil Pasta Salad fresh, place it in an airtight container. This helps lock in flavor and moisture. Make sure to cool the salad before sealing it. If you have leftovers, try to eat them within three days for the best taste. Always check for any signs of spoilage before consuming. I don't recommend freezing this salad. Freezing can change the texture of the pasta and vegetables. When you thaw it, the fresh basil and feta may not taste as good. If you do freeze it, expect a softer texture upon thawing. The salad stays fresh for about three days in the fridge. After that, the flavors may fade. If you notice any changes in smell or appearance, it’s safest to toss it. Enjoy the salad within this time for the best flavor experience. For the full recipe, check out the Lemon Basil Pasta Salad ! To make this salad, follow these simple steps: 1. Boil water and cook 8 oz of whole wheat penne pasta until al dente. 2. Drain and rinse the pasta in cold water. 3. In a bowl, mix 1 cup cherry tomatoes, 1 cup cucumber, ½ cup red bell pepper, and ½ cup red onion. 4. Add the cooled pasta to the veggies and mix gently. 5. Drizzle ¼ cup olive oil and 3 tablespoons lemon juice over the mix. 6. Add 1 teaspoon lemon zest, salt, and pepper. Toss well to coat. 7. Fold in 1 cup of torn basil and ½ cup of crumbled feta. 8. Chill for 30 minutes to let flavors blend. For the full recipe, check out the section above. You can use dried basil, but the flavor may change. Fresh basil gives a vibrant taste. Dried basil has a more concentrated flavor, which can be stronger. If you choose dried, use less, about 1 teaspoon. This keeps the taste balanced. This salad pairs well with many dishes. You can serve it with grilled chicken or fish. It also goes great with roasted veggies or garlic bread. For a light meal, add a simple green salad. These combinations create a fresh and tasty feast. The salad stays fresh for about 3 days in the fridge. Store it in an airtight container. It may lose some crunch over time, so enjoy it soon! If you want a quick snack, grab it right from the fridge for a refreshing bite. This blog post covered the key ingredients for Lemon Basil Pasta Salad, including whole wheat penne, fresh vegetables, and feta cheese. I shared cooking and chopping tips to help you create a perfect mix of flavors. Don’t forget the value of making this dish in advance and trying out various proteins or seasonal veggies. With the right storage, you’ll enjoy fresh salad for days. Now, get cooking and enjoy your delicious, healthy creation!

Lemon Basil Pasta Salad: Fresh and Light

Discover the refreshing taste of Lemon Basil Pasta Salad, perfect for any gathering or a light lunch! This delicious recipe combines whole wheat penne, fresh vegetables, zesty lemon, and creamy feta for a mouthwatering dish that's both healthy and satisfying. Ready in just 45 minutes, it's a breeze to make! Click through for the full recipe and elevate your meal planning with this vibrant salad that everyone will love.
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Ingredients
  

8 oz whole wheat penne pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ cup red bell pepper, diced

½ cup red onion, finely chopped

1 cup fresh basil leaves, torn

½ cup feta cheese, crumbled

¼ cup extra virgin olive oil

3 tablespoons fresh lemon juice

1 teaspoon lemon zest

Salt and black pepper to taste

Instructions
 

Begin by boiling a large pot of salted water. Add the whole wheat penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes.

    Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool the pasta. Set aside.

      In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, and finely chopped red onion.

        Add the cooled penne pasta to the bowl of vegetables. Toss gently to combine.

          Drizzle the olive oil and lemon juice over the pasta and vegetable mixture. Add the lemon zest for extra zing.

            Season with salt and black pepper to taste, then toss everything together until evenly coated.

              Gently fold in the torn basil leaves and crumbled feta cheese, incorporating them without crushing the cheese.

                For optimal flavor, let the salad sit for at least 30 minutes in the refrigerator before serving. This allows the flavors to meld beautifully.

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

                    - Presentation Tips: Serve the salad in a large, shallow bowl, garnished with additional basil leaves and a sprinkle of feta on top. Drizzle with a bit more olive oil for an elegant touch.