![- 8 oz. fusilli pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup fresh basil leaves, roughly torn - 1/4 cup extra virgin olive oil - 3 tablespoons freshly squeezed lemon juice - 1 teaspoon lemon zest - Salt and freshly cracked black pepper, to taste - 1/4 cup feta cheese, crumbled (optional) - 1/4 cup walnuts, coarsely chopped (optional) This Lemon Basil Pasta Salad is both fresh and tasty. The ingredients come together in a way that brightens any meal. First, the fusilli pasta serves as the base. It holds the dressing and toppings well. Then, the cherry tomatoes add a burst of sweetness. They contrast nicely with the crunch of the cucumber. The red onion brings a touch of sharpness. You can adjust how much you use based on your taste. Fresh basil leaves give the salad a lovely aroma. They make it feel light and vibrant. The dressing combines extra virgin olive oil, lemon juice, and zest. This mix adds a zesty kick that wakes up the flavors. Finally, the optional feta cheese and walnuts add a creamy and crunchy layer. This makes the dish even more delightful. For the full recipe, check the instructions above. Enjoy your cooking! To start, you need to boil salted water in a large pot. Once the water is bubbling, add your fusilli pasta. Cook it according to the package directions, which usually takes about 8 to 10 minutes. You want it to be al dente, or firm to the bite. When it’s done, drain the pasta in a colander. Rinse it under cold water to stop the cooking process. This also cools the pasta for the salad. While the pasta cooks, it's time to chop your fresh veggies. Slice the cherry tomatoes in half. Next, dice the cucumber into small pieces. Finely chop the red onion. Once everything is chopped, mix the vegetables in a large bowl. This colorful mix adds freshness to your salad. Now, let’s make the dressing. In a small bowl, whisk together the extra virgin olive oil, lemon juice, and lemon zest. Add a pinch of salt and a dash of pepper to taste. You want a smooth and tasty dressing that will tie the salad together. After the pasta has cooled, add it to your bowl with the mixed vegetables. Pour the zesty dressing over everything. Gently toss the mixture until all the ingredients are well-coated. Now, fold in the torn basil leaves. If you like, sprinkle in crumbled feta cheese and chopped walnuts for extra flavor and texture. Cover the pasta salad with plastic wrap or place it in an airtight container. Chill it in the fridge for at least 30 minutes. This helps the flavors blend nicely. When ready to serve, you can enjoy it cold or at room temperature. For a lovely finish, garnish the salad with extra basil leaves and a light drizzle of olive oil right before serving. For the complete recipe, check out the [Full Recipe]. To make the best lemon basil pasta salad, cook your pasta al dente. This means it should be firm but not hard. Use a large pot of salted boiling water. Follow the package time, usually 8-10 minutes. Drain the pasta and rinse it under cold water. This stops the cooking and cools the pasta for the salad. Next, adjust the dressing to fit your taste. Start with the basic mix of olive oil, lemon juice, and zest. If you like it tangier, add more lemon juice. For extra flavor, toss in more herbs, like parsley or oregano. A pinch of red pepper flakes can also add a nice kick. For a heartier meal, pair this salad with grilled chicken or shrimp. It works great for picnics, barbecues, or potlucks. Serve it at room temperature or chill it for a refreshing dish. Add some extra basil leaves and a sprinkle of feta on top for a beautiful finish. Check out the Full Recipe for more details! {{image_4}} You can have fun with your Lemon Basil Pasta Salad by changing the pasta type. Try farfalle or penne for a twist. You can also use whole wheat pasta for added nutrition. For vegetables, think outside the box. Bell peppers add crunch, while zucchini offers a fresh taste. You can also toss in olives or artichokes for a Mediterranean vibe. If you need a gluten-free option, choose gluten-free pasta. There are many tasty choices made from rice or quinoa. These work well in this salad. For a vegan version, skip the feta cheese. You can use avocado instead for creaminess. It adds healthy fats and keeps the dish delicious. To change up flavors, try different dressings. Balsamic vinegar adds a sweet tang. You can also mix in some pesto for a herby kick. Seasonal ingredients can elevate your salad. In summer, add fresh corn or grilled veggies. In fall, roasted butternut squash adds warmth and sweetness. Adjust your salad based on what’s fresh and bright! To keep your lemon basil pasta salad fresh, store it in the fridge. Use airtight containers to avoid air exposure. This helps prevent the salad from drying out or absorbing other smells in the fridge. Always let the salad cool before sealing it up. This keeps moisture at bay. When stored properly, lemon basil pasta salad can last up to three days in the fridge. Check for any off smells or a slimy texture. These are signs that the salad has spoiled. If you see any mold, throw it away immediately. Pasta salad is best enjoyed cold. If you prefer it warm, reheat gently in a pan. Avoid using the microwave, as it can make the pasta mushy. Always add a splash of olive oil or a bit of lemon juice for freshness. This keeps the flavors bright and tasty. For a quick bite, enjoy it straight from the fridge. Remember, freshness is key! For the Full Recipe, check out the complete guide! You can make this salad ahead of time. First, cook the pasta and let it cool. Next, chop the veggies and mix them in a bowl. Make the dressing and store it separately. When ready to serve, combine all the parts. This keeps the salad fresh and tasty. Store the salad in the fridge for up to two days. If you add toppings like cheese or nuts, wait until serving time. This way, your salad stays crunchy and bright. Freezing this pasta salad is not ideal. Pasta can become mushy when thawed. If you must freeze it, leave out fresh veggies and toppings. Store the pasta and dressing in an airtight container. When you want to eat it, thaw in the fridge overnight. Add fresh ingredients just before serving. You can add many things to this salad! Here are some ideas: - Grilled chicken for protein - Bell peppers for extra crunch - Avocado for creaminess - Olives for a salty bite - Spinach for added greens These ingredients mix well with the lemon and basil flavors. Yes! This recipe works great for meal prep. It keeps well in the fridge. You can portion out servings for lunch or dinner. Make sure to store the dressing separately. This keeps everything fresh and prevents sogginess. Prepare it on a Sunday, and enjoy it all week! This Lemon Basil Pasta Salad is easy and fun to make. You learned how to cook fusilli, prepare fresh veggies, and make a tasty dressing. I shared tips on enhancing flavors and making variations based on your taste. Remember, you can adjust ingredients to fit your diet. This salad lasts well in the fridge, making it great for meal prep. Keep it fresh and enjoy your delicious creation!](https://yumymoments.com/wp-content/uploads/2025/05/bd22f3de-0fef-400b-b4e8-10dff17bc411-250x250.webp)
Lemon Basil Pasta Salad
Enjoy a burst of flavor with this refreshing Lemon Basil Pasta Salad recipe! Perfect for summer gatherings or a light lunch, this easy dish combines fusilli pasta, fresh veggies, and a zesty dressing made with lemon and basil. With optional toppings like feta cheese and walnuts, it’s customizable for everyone's taste.