Lemon Basil Summer Pasta Salad: Refreshing & Easy Recipe
This Lemon Basil Summer Pasta Salad is a vibrant dish that embodies the spirit of summer with its crisp vegetables, fragrant basil, and zesty lemon dressing. Perfect for picnics or barbecues, it’s a delightful experience for the palate.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Mediterranean
Ingredients
- Fusilli or rotini pasta (or any gluten-free pasta)
- Fresh basil
- Freshly squeezed lemon juice
- Lemon zest
- Cherry tomatoes
- Cucumber (preferably English cucumber)
- Feta cheese (crumbled)
- Extra virgin olive oil
- Salt
- Pepper
Instructions
- Begin by boiling a large pot of salted water. Add your chosen pasta and cook according to package instructions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process.
- While the pasta is cooking, chop the cherry tomatoes in half and dice the cucumber. Set them aside in a large mixing bowl.
- In a small bowl, whisk together the freshly squeezed lemon juice, lemon zest, and extra virgin olive oil. Season with salt and pepper to taste.
- Once the pasta has cooled, add it to the bowl with the tomatoes and cucumbers. Drizzle the lemon dressing over the top.
- Tear the fresh basil leaves and sprinkle them over the salad, along with the crumbled feta cheese. Gently toss everything together until well combined.
- For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
Keywords: Feel free to customize your salad with other seasonal vegetables like bell peppers or zucchini. For added protein, consider grilled chicken or chickpeas.