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- 8 oz farfalle pasta (or any pasta of your choice) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1 cup fresh basil leaves, torn - 1/2 cup feta cheese, crumbled (optional) - 1/4 cup olive oil - 3 tablespoons fresh lemon juice - Zest of 1 lemon - 1 teaspoon honey (or maple syrup) - Salt and pepper to taste To make Lemon Basil Pasta Salad, you need a few key ingredients. First, choose your pasta. I love farfalle, but penne works well too. Next, gather fresh produce. You will need cherry tomatoes, cucumber, and red onion. These add color and crunch. Now, let’s talk dressing. You will need olive oil, fresh lemon juice, and lemon zest. Honey adds a touch of sweetness. Remember to season with salt and pepper. You can also add optional ingredients for extra flavor. Feta cheese gives a creamy touch. Additional herbs can boost the taste even more. For the full recipe, check out the detailed instructions. To cook pasta al dente, bring a large pot of salted water to a boil. Add 8 oz of farfalle pasta. Stir occasionally and follow the package instructions. Usually, this takes about 8-10 minutes. Check the pasta a minute early. It should be firm but not hard. Once cooked, drain the pasta and rinse it under cold water. This stops the cooking process and cools the pasta quickly. Set it aside for later. For this salad, you need fresh produce. Start with cherry tomatoes, cucumber, and red onion. Use a sharp knife and a cutting board. Cut the tomatoes in half, dice the cucumber, and finely chop the onion. Make sure all pieces are even. This helps them mix well and taste great together. After chopping, add the vegetables to a large mixing bowl. Now, let's make the dressing. In a small bowl, whisk together 1/4 cup olive oil, 3 tablespoons fresh lemon juice, and the zest of 1 lemon. Add 1 teaspoon of honey for sweetness. Season with salt and pepper to taste. If you want it sweeter, just add a bit more honey. Whisk until everything is combined and smooth. Add the cooled pasta to the bowl with the mixed vegetables. Pour the dressing over the pasta and veggies. Use a large spoon to toss gently. This ensures all ingredients get coated. Be careful when mixing in the torn basil leaves. Fold them in gently to keep them intact. If you're using feta cheese, sprinkle it on top and mix carefully. Once everything is combined, cover the bowl with plastic wrap. Refrigerate the salad for at least 30 minutes. This chilling time lets the flavors blend nicely. You can serve the salad cold or at room temperature. It tastes even better after it sits. Enjoy your fresh and flavorful Lemon Basil Pasta Salad! For the complete recipe, check out the Full Recipe section. To enhance the dressing, add more lemon zest. This boosts the fresh taste. You can also mix in a pinch of red pepper flakes for some heat. This little kick makes the salad exciting. Always use fresh ingredients for the best flavor. Choose bright tomatoes and crisp cucumbers. Wash everything well before use. Store leftovers in an airtight container in the fridge. This keeps your salad fresh for up to three days. For garnishing, sprinkle extra feta on top. Add a few basil leaves for a pop of green. You can serve this salad in a large bowl or in individual dishes. It works great for picnics or family gatherings. Check out the Full Recipe for more ideas on serving! {{image_2}} You can easily boost the protein in your Lemon Basil Pasta Salad. For a meat option, grilled chicken or shrimp adds a tasty twist. Simply cook the chicken or shrimp on the grill, slice, and mix it in. This change makes the dish more filling and hearty. If you prefer a vegetarian choice, try adding chickpeas. They are easy to add and provide great texture. Rinse and drain a can of chickpeas and fold them into the salad. This way, you'll get a protein punch without meat. Switching up the dressing can change the whole flavor. Instead of the lemon dressing, you can use balsamic vinegar or a simple vinaigrette. This adds a sweet and tangy taste that complements the pasta. For those who want a dairy-free or vegan-friendly option, skip the feta cheese. You can also use a vegan mayo mixed with lemon juice. This keeps the creaminess without any dairy. Adjusting the salad with seasonal ingredients makes it fresh and exciting. In summer, add sweet corn or bell peppers. In fall, consider roasted squash or pumpkin. These changes keep the dish vibrant all year. You can also use fresh herbs beyond basil. Try parsley, cilantro, or even mint for a unique flavor. These herbs can brighten the dish and add layers of taste. You can find the Full Recipe above. To keep your Lemon Basil Pasta Salad fresh, use airtight containers. Glass or plastic containers work well. The salad stays good in the fridge for about three days. If the pasta seems dry, add a splash of olive oil before serving. You can freeze pasta salad, but some veggies may lose crunch. To freeze, place the salad in a freezer-safe container. When you want to eat it, thaw it overnight in the fridge. Refresh the salad by adding fresh basil and a little lemon juice. Check for off smells or color changes to know if the salad is bad. If you see mold or if it feels slimy, throw it away. Always practice food safety by washing your hands and using clean utensils. You can use many types of pasta for this salad. Farfalle is my favorite because its shape holds the dressing well. Penne and rotini are also great choices. If you're gluten-free, try using brown rice or quinoa pasta. These options keep the taste and texture while being friendly to your diet. Whole grain pasta adds fiber and nutrients. Specialty pasta, like spinach or beet pasta, can add color and flavor to the dish. Yes, you can make this salad ahead of time. It helps the flavors blend better. I suggest prepping it a few hours before serving. You can even make it the day before. Just cover it and chill in the fridge. I recommend chilling it for at least 30 minutes before serving. This allows the dressing to soak into the pasta and veggies. Lemon Basil Pasta Salad pairs well with many dishes. Grilled chicken, shrimp, or fish make great mains. You can also serve it with roasted vegetables for a lighter option. For side dishes, think about garlic bread or a fresh green salad. To enhance your meal, I suggest a crisp white wine, like Sauvignon Blanc. If you prefer non-alcoholic options, try sparkling water with lemon. These drinks will complement the fresh flavors of the salad. This blog post covered the essentials for making a delicious Lemon Basil Pasta Salad. We explored the key ingredients, including various pasta types and fresh veggies. You learned how to cook pasta perfectly and prepare vegetables for the best flavor. We also discussed tips for enhancing your dressing, presenting your salad, and storing any leftovers. Remember, this recipe can adapt to your taste and seasonal ingredients. Enjoy experimenting with proteins and dressings to make it your own. Your pasta salad journey can be fresh and exciting!

Lemon Basil Pasta Salad

Refresh your meals with this delicious Lemon Basil Pasta Salad that's perfect for any occasion! Packed with fresh cherry tomatoes, crunchy cucumbers, and aromatic basil, this easy recipe is bursting with flavor. Drizzled with a zesty lemon dressing, it's a light and satisfying dish that takes just 15 minutes to prepare. Click through to explore this vibrant pasta salad recipe and enjoy a tasty, healthy side or main dish today!
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Ingredients
  

8 oz farfalle pasta (or any pasta of your choice)

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1 cup fresh basil leaves, torn

1/2 cup feta cheese, crumbled (optional)

1/4 cup olive oil

3 tablespoons fresh lemon juice

Zest of 1 lemon

1 teaspoon honey (or maple syrup)

Salt and pepper to taste

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the farfalle pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, and finely chopped red onion.

      Make the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, and honey. Season with salt and pepper to taste. Adjust the sweetness by adding more honey if desired.

        Combine Ingredients: Add the cooled pasta to the bowl with the vegetables. Pour the dressing over and toss gently to combine everything well.

          Add Freshness: Fold in the torn basil leaves and crumbled feta cheese (if using). Ensure all ingredients are evenly distributed.

            Chill and Serve: Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6 servings