Looking for a bright and easy dish to impress at your next gathering? My Lemon Basil Pasta Salad is the answer! This fresh and flavorful delight combines simple ingredients like cherry tomatoes, cucumbers, and fragrant basil. It’s perfect for warm days or any meal. Whether you’re a cooking novice or a seasoned chef, this salad will bring joy to your table. Let’s dive into the recipe and make something delicious together!
Ingredients
List of Ingredients
– 8 oz fusilli pasta
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1/4 cup red onion, thinly sliced
– 1/2 cup fresh basil leaves, torn
– 1/4 cup feta cheese, crumbled
– 1/3 cup olive oil
– 3 tablespoons fresh lemon juice
– 1 teaspoon lemon zest
– Salt and pepper to taste
Equipment Needed
– Large mixing bowl
– Small mixing bowl
– Whisk for dressing
Serving Size and Nutritional Information
– Servings: 4-6
– Nutritional benefits of key ingredients:
– Fusilli pasta: Provides carbs for energy.
– Cherry tomatoes: Packed with vitamins and antioxidants.
– Cucumber: Adds hydration and crunch.
– Red onion: Offers flavor and beneficial compounds.
– Basil leaves: Rich in vitamins A, K, and antioxidants.
– Feta cheese: Delivers protein and calcium.
– Olive oil: Healthy fats for heart health.
– Lemon juice and zest: Brighten flavors, high in vitamin C.
The ingredients for this dish create a fresh and lively blend. Each element plays a role in the taste and health benefits. When you combine these ingredients, you get a pasta salad that is not only delicious but also good for you. Enjoy the full recipe to see how these components come together beautifully!
Step-by-Step Instructions
Cooking the Pasta
To make Lemon Basil Pasta Salad, I start with 8 oz of fusilli pasta. Bring a large pot of water to a boil. Add salt to the water; it adds flavor to the pasta. Cook the fusilli for about 8-10 minutes, or until it is al dente. This means it should be firm but not hard. Once cooked, drain the pasta in a colander. Rinse it under cold water. This stops the cooking process and cools it down. Set the pasta aside in a large mixing bowl.
Preparing the Veggies and Dressing
Next, I prepare the veggies. I take 1 cup of cherry tomatoes and cut them in half. Then, I dice 1 cucumber and slice 1/4 cup of red onion very thin. I also tear 1/2 cup of fresh basil leaves into smaller pieces. This makes the flavors pop. For the dressing, I grab a small mixing bowl. I whisk together 1/3 cup of olive oil, 3 tablespoons of fresh lemon juice, and 1 teaspoon of lemon zest. I add salt and pepper to taste. Whisk until all the ingredients blend well.
Combining and Tossing Ingredients
Now comes the fun part! I add the halved cherry tomatoes, diced cucumber, sliced red onion, and torn basil leaves to the bowl with the cooled pasta. Then, I pour the lemon dressing over everything. I gently toss the salad to coat all the ingredients evenly. This helps the flavors mix well. Finally, I sprinkle 1/4 cup of crumbled feta cheese on top. I give it one last toss. If needed, I adjust the seasoning with more salt and pepper. Letting the salad chill in the fridge for at least 30 minutes helps the flavors meld together. You can find the complete details in the Full Recipe.
Tips & Tricks
Perfecting the Flavor
To make your Lemon Basil Pasta Salad shine, focus on fresh ingredients. Use ripe cherry tomatoes and crisp cucumbers. Their freshness brings joy to your dish. Adjust your seasoning by tasting as you go. A pinch of salt can brighten flavors. If you like more zing, add lemon juice or zest. This will enhance the overall flavor. Using fresh basil is key. It adds aroma and taste. Don’t skip the feta; it gives saltiness and creaminess.
Common Mistakes to Avoid
One big mistake is overcooking the pasta. Cook it until it’s al dente, meaning it has a slight bite. After draining, rinse it with cold water. This will stop the cooking and keep it firm. When making the dressing, whisk well to blend the olive oil and lemon juice. If you don’t mix it enough, the dressing may separate. Always taste your dressing before adding it to the salad. Adjust the seasoning as needed.
Serving Suggestions
Lemon Basil Pasta Salad pairs well with grilled chicken or fish. It’s light and refreshing, making it perfect for summer meals. Serve it at picnics or barbecues for a crowd-pleaser. It also works great as a side dish for holiday meals. You can even serve it as a main dish with added protein. This salad is versatile and fits many occasions. For the full recipe, check the earlier section.
Variations
Ingredient Substitutions
You can swap out fusilli pasta for gluten-free options. Try quinoa or rice pasta. Both offer great textures. They work well with all the tasty veggies. You can also change up the veggies. Add bell peppers or spinach for different flavors. If you want protein, grilled chicken or chickpeas fit nicely.
Dressing Variations
To boost the dressing, add fresh herbs like dill or parsley. They bring new tastes to the salad. You can also use spices like garlic powder for extra flavor. For cheese, try goat cheese or parmesan instead of feta. Each option gives a unique taste to your dish.
Seasonal Adaptations
Use seasonal produce for a fresh twist. In summer, add zucchini or fresh corn. For winter, consider roasted carrots or butternut squash. These changes keep the salad exciting and vibrant year-round. Each season brings its own flavor, making this dish a true delight.
Storage Info
Storing Leftovers
To store your Lemon Basil Pasta Salad, place it in an airtight container. This helps keep it fresh. It’s best to refrigerate it within two hours of making. The salad stays good for about three to five days.
To keep the salad fresh longer, avoid adding the dressing until you are ready to serve. If you do dress it, try to eat it within two days for the best taste.
Freezing Options
You can freeze this pasta salad, but it’s not ideal. Freezing can change the texture of the vegetables. If you decide to freeze it, make sure to use a freezer-safe container.
When you are ready to eat it, move it to the fridge to thaw overnight. After thawing, give it a good stir and check the taste. You might want to add more lemon juice or fresh herbs to brighten it up.
Reheating Instructions
If you want to enjoy your pasta warm, you can reheat it. Use a microwave-safe dish and heat for 30 seconds at a time, stirring in between.
To refresh the salad before serving, add a splash of olive oil and more lemon juice. Toss it gently to mix. This way, it will taste fresh and lively, just like when you first made it.
FAQs
How long does Lemon Basil Pasta Salad last in the fridge?
Lemon Basil Pasta Salad stays fresh in the fridge for about three days. After that, the veggies may lose their crunch. You should check for signs of spoilage, like a sour smell or slimy texture. If you see any of these signs, it’s best to toss it out.
Can I make Lemon Basil Pasta Salad ahead of time?
Yes, you can make Lemon Basil Pasta Salad ahead of time. In fact, the flavors get better as they sit. I recommend making it a day in advance if you can. Just keep it covered in the fridge until you’re ready to serve. This salad tastes great cold, making it perfect for meal prep.
Is this dish suitable for a vegetarian diet?
Absolutely! Lemon Basil Pasta Salad is a great option for vegetarians. It has no meat, and it’s packed with fresh veggies and feta cheese. If you want to make it vegan, just swap the feta for a plant-based cheese. This salad is colorful, tasty, and fits many diets. Enjoy the fresh flavors!
In this post, we explored the tasty Lemon Basil Pasta Salad. We covered its fresh ingredients, easy steps, and handy tips. You learned how to cook pasta and prepare veggies for the best flavor. Don’t forget the dressing, as it adds a zesty touch. This salad is versatile for any season and perfect for gatherings. Remember to enjoy it fresh, or follow our storage tips for later. Dive into making this dish, and let it brighten your meals!
