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.
