There is something truly irresistible about a fresh pasta salad that feels like a burst of sunshine on your plate, and this Lemon Basil Pasta Salad Recipe is exactly that. From the zesty lemon dressing that perfectly balances brightness and creaminess to the fragrant basil and crisp vegetables, every bite sings Mediterranean freshness. Whether you’re packing a picnic, looking for a quick lunch, or jazzing up a weeknight dinner, this salad brings together simple ingredients in a way that’s both vibrant and satisfying.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Lemon Basil Pasta Salad Recipe. Each element adds its own character, whether it’s the tender pasta forming a hearty base or the punchy lemon and basil that elevate the entire dish with their brightness and herbaceous notes.
- 12 ounces short pasta (rotini or farfalle): These shapes hold dressing beautifully and provide a perfect texture contrast.
- 1/3 cup olive oil: Use a good quality extra virgin olive oil for a smooth, fruity richness.
- 1/4 cup freshly squeezed lemon juice: Fresh lemon juice keeps the flavor bright and natural, not artificial.
- 1 tablespoon lemon zest: Adds an intense lemon aroma and extra zing to the dressing.
- 2 teaspoons Dijon mustard: Helps emulsify the dressing and introduces a subtle tangy depth.
- 1 clove garlic, minced: Fresh garlic gives a mild punch without overpowering the salad.
- Salt and black pepper to taste: Essential for rounding out flavors and bringing harmony to the dish.
- 1 cup cherry tomatoes, halved: Juicy bursts of sweetness and vibrant color brighten the salad.
- 1/2 cup diced cucumber: Adds a refreshing crunch and balances the acidity of the lemon.
- 1/4 cup red onion, thinly sliced: Offers a subtle sharpness and a slight crunch.
- 1/4 cup Kalamata olives, sliced: Brings a salty, briny contrast that enhances the Mediterranean vibe.
- 1/2 cup crumbled feta cheese: Creamy, tangy feta ties all the textures and flavors together.
- 1/3 cup fresh basil leaves, chopped: The star herb that delivers an aromatic, fresh, and slightly sweet finish.
How to Make Lemon Basil Pasta Salad Recipe
Step 1: Cook the pasta to perfection
Start by boiling your pasta in salted water until it’s just al dente—tender but with a firm bite. Don’t overcook here; the pasta will hold its shape once chilled. Immediately rinse under cold water to stop the cooking process and cool it down for the salad. This ensures your pasta won’t get mushy and helps it soak up the dressing better.
Step 2: Whisk the lemon dressing
In a small bowl or jar, combine olive oil, freshly squeezed lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and black pepper. Whisk or shake vigorously until everything is fully emulsified into a smooth, bright vinaigrette. This dressing is where your salad gets its signature fresh zing, so take a moment to savor the aroma.
Step 3: Toss the salad ingredients
In a large mixing bowl, add your cooked pasta, halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese. Pour the lemon dressing over and gently toss everything together, making sure each ingredient is well coated and the flavors meld beautifully. The colorful mix is already making my mouth water!
Step 4: Add the fresh basil last
Gently fold the chopped fresh basil into the salad just before serving. Basil is delicate, and adding it last keeps its herbal fragrance vibrant and fresh, elevating the salad to another level of brightness and warmth.
Step 5: Chill for best flavor
Pop your Lemon Basil Pasta Salad into the fridge for at least 30 minutes. Chilling allows all those lively flavors to marry and develop fully. You’ll notice how every bite feels balanced and refreshing, perfect for warm days or any time you want a light yet flavorful meal.
How to Serve Lemon Basil Pasta Salad Recipe
Garnishes
A sprinkle of extra crumbled feta or a few whole basil leaves on top adds a touch of elegance and invites guests to dive in. For a little extra crunch, some toasted pine nuts or slivered almonds can be a lovely boost that harmonizes with the lemon and basil notes beautifully.
Side Dishes
This Lemon Basil Pasta Salad Recipe pairs incredibly well with grilled chicken or seafood for a full, balanced meal. For vegetarians, serving with warm crusty bread or alongside roasted vegetables adds satisfying variety. It also makes a perfect companion to barbecued skewers or crispy falafel.
Creative Ways to Present
Serve this salad in individual glass jars or bowls layered neatly for picnic-style enjoyment. Or turn it into a pasta salad buffet topper with assorted toppings like avocado slices, pine nuts, or diced roasted peppers, allowing everyone to customize their portion exactly how they like it. Presentation truly makes the experience feel extra special.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in an airtight container in the refrigerator for up to a day. The flavors even deepen overnight, but be sure to add any reserved fresh basil just before serving again to maintain that vibrant freshness.
Freezing
It’s best not to freeze this Lemon Basil Pasta Salad Recipe because the fresh veggies and cheese can change texture and flavor after thawing. Keep it fresh and enjoy within a day or two for the best taste and texture experience.
Reheating
As a cold pasta salad, this dish is meant to be served chilled or at room temperature. If you prefer, let it sit out for about 15 minutes before serving to take the chill off, but reheating in the microwave is not recommended—nothing beats enjoying it fresh and cool!
FAQs
Can I use a different type of pasta for the Lemon Basil Pasta Salad Recipe?
Absolutely! While rotini or farfalle work beautifully because they hold the dressing well, feel free to use penne, fusilli, or even mini shells depending on what you have on hand. Just make sure it’s a short pasta shape to capture all that delicious dressing.
Is this salad suitable for vegans?
To make this salad vegan, simply omit the feta cheese or swap it out for a plant-based cheese alternative. Everything else is naturally vegan, making it easy to customize.
How long should I marinate the salad before serving?
At least 30 minutes in the refrigerator is ideal to let the flavors marry perfectly. You can also make it a few hours ahead or even the night before for an even more flavorful salad.
Can I add protein to this Lemon Basil Pasta Salad Recipe?
Definitely! Grilled chicken, shrimp, or chickpeas make wonderful additions if you want to make the salad more filling while keeping the fresh, light essence intact.
What can I do if I don’t have fresh basil?
Fresh basil is key for the signature flavor, but in a pinch, you can use other fresh herbs like parsley or mint. The flavor will be different but still delicious and refreshing.
Final Thoughts
I’m always excited to share this Lemon Basil Pasta Salad Recipe because it feels like sunshine and simplicity all in one bowl. It’s a reliable go-to for meals that need brightness, freshness, and a touch of Mediterranean magic. Give it a try—you might just find your new favorite pasta salad to brighten up any occasion!
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Lemon Basil Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and vibrant Lemon Basil Pasta Salad featuring al dente short pasta tossed with a zesty lemon vinaigrette, fresh cherry tomatoes, crisp cucumber, Kalamata olives, red onion, creamy feta cheese, and aromatic basil leaves. Perfect for a light lunch, summer picnic, or Mediterranean-inspired meal.
Ingredients
Pasta and Vegetables
- 12 ounces short pasta (like rotini or farfalle)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, sliced
Dressing
- 1/3 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
Other
- 1/2 cup crumbled feta cheese
- 1/3 cup fresh basil leaves, chopped
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
- Make Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and black pepper until the dressing is fully emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked pasta, cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese. Pour the dressing over and toss everything gently to coat evenly.
- Add Basil and Chill: Fold in the fresh chopped basil just before serving for a burst of fresh flavor. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together for the best taste.
Notes
- This salad can be prepared up to a day in advance and refrigerated to save time.
- Add grilled chicken or chickpeas to the salad for additional protein.
- If making ahead, reserve some fresh basil to stir into the salad fresh before serving to maintain its vibrant flavor and color.
