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- 8 oz fusilli pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced into bite-sized pieces - 1/4 cup red onion, thinly sliced - 1/2 cup fresh basil leaves, gently torn - 1/4 cup feta cheese, crumbled - 1/3 cup extra-virgin olive oil - 3 tablespoons freshly squeezed lemon juice - 1 teaspoon lemon zest - Salt and freshly ground pepper to taste The main ingredients in this salad give it a fresh and vibrant taste. The fusilli pasta serves as the base. It holds onto the dressing and other ingredients well. Cherry tomatoes add a burst of sweetness. The cucumber brings a crisp texture. Next, we add the red onion, which gives a nice bite. Fresh basil leaves add a fragrant aroma. They create a beautiful look with their bright green color. Feta cheese adds creaminess and a salty kick to the dish. Now, let’s talk about the dressing. The extra-virgin olive oil forms the heart of the dressing. It adds richness and depth. Freshly squeezed lemon juice brightens the flavors. It's like sunshine in your bowl! Lemon zest adds an extra layer of citrus scent. Finally, salt and freshly ground pepper bring out all the flavors. This Lemon Basil Pasta Salad is simple and full of flavor. You can find the full recipe above to guide you through the steps. Enjoy this fresh delight any time of year! To start, boil a pot of salted water. Add the fusilli pasta and cook for 8-10 minutes. You want it al dente, with a slight bite. Once cooked, drain the pasta well. Rinse it under cold water to stop the cooking. This makes the pasta cool and ready for the salad. Next, grab a large mixing bowl. Add the halved cherry tomatoes, diced cucumber, and thinly sliced red onion to the pasta. Toss them gently together. This helps mix the flavors and textures. You want each piece to join the party! Now, let’s whip up the dressing. In a small bowl, mix the extra-virgin olive oil, freshly squeezed lemon juice, and lemon zest. Add salt and freshly ground pepper to taste. Whisk it all together until it blends well. This dressing gives your salad a bright, fresh taste. Time to bring everything together! Pour the lemon dressing over the pasta and veggies. Use a spatula or tongs to toss gently. You want to coat everything evenly but don’t mash the ingredients. Each piece should shine with flavor. Now, sprinkle crumbled feta cheese on top of the salad. Give it one last gentle toss to mix the cheese without breaking it too much. Taste the salad and adjust seasoning if needed. A little extra salt or pepper can make a big difference! Cover the bowl with plastic wrap or use an airtight container. Chill the salad in the fridge for at least 30 minutes. This step helps the flavors blend beautifully together. When ready to serve, scoop the salad into a decorative bowl. Enjoy this fresh and flavorful delight! For a complete guide, check out the Full Recipe. To make a tasty Lemon Basil Pasta Salad, cook the fusilli pasta until al dente. This means it should be firm but not hard. To do this, boil salted water and add the pasta. Check it after 8 minutes. If it feels firm but chewy, it’s ready. Drain the pasta and rinse it under cold water. This stops the cooking and keeps it from getting mushy. When adding vegetables, like cherry tomatoes and cucumber, make sure they stay crisp. Add them to the pasta after it cools down. This keeps their bright colors and fresh taste. Toss them in gently, so they don't break apart. To boost flavor, think about adding fresh herbs or spices. You could try parsley or chives for a different taste. A pinch of crushed red pepper adds a nice kick. Balance the salad's acidity by using more lemon juice or a bit of honey. This will round out the flavors and make each bite pop. For the best pairings, serve this salad with grilled chicken or shrimp. They add protein and make a complete meal. You can also serve it alongside a crisp green salad for extra crunch. When garnishing, use whole basil leaves for a fresh look. A sprinkle of extra feta cheese right before serving adds a nice touch. This salad looks great in a big bowl, so don’t be shy with the presentation. {{image_4}} You can easily add protein to your Lemon Basil Pasta Salad. Here are some tasty options: - Grilled Chicken: Cooked and diced, it adds a nice touch. - Shrimp: Lightly sautéed or grilled shrimp brings a fresh flavor. - Tofu: For a plant-based option, use firm tofu. Just cube and sauté it in olive oil. Each of these choices adds texture and makes the salad more filling. Feel free to mix and match based on what you like! If you're looking for vegan-friendly options, there are simple swaps to make. - Substitutes for feta cheese: Use crumbled tofu mixed with lemon juice and a pinch of salt. This gives a similar texture without dairy. - Dressing modifications for a vegan diet: Replace the honey (if used) with maple syrup or agave. This keeps the dressing sweet without using animal products. These changes make the salad just as tasty while fitting a vegan diet. Incorporating seasonal veggies can elevate your salad. Here are some ideas: - Spring: Add peas or asparagus for a fresh crunch. - Summer: Include bell peppers or zucchini for extra color and taste. - Fall: Try roasted butternut squash or broccoli for warmth. You can also use leftover produce to avoid waste. Toss in any extra veggies you have on hand. This not only saves food but also adds unique flavors! To keep your Lemon Basil Pasta Salad fresh, store it in an airtight container. This helps keep out air and moisture. Make sure to cover it well. If you have leftovers, place them in the fridge right away. This will help maintain the flavor and texture. You can store this salad in the fridge for about 3 days. After that, the flavors may fade. Look out for signs of spoilage, like a sour smell or slimy texture. If you see mold, throw it away. Always trust your senses when checking for freshness. Before serving the salad again, give it a good stir. This helps redistribute the dressing and flavors. If it seems dry, add a splash of olive oil or lemon juice. This will brighten it up. It’s best not to reheat this salad, as it tastes best cold. You can make this salad about a day in advance. Prepare the pasta, veggies, and dressing separately. Store them in airtight containers. Mix everything together just before serving. This keeps the pasta from getting mushy. For storage, use a bowl with a lid or plastic wrap. Chilling it in the fridge helps the flavors blend well. Yes, you can use gluten-free pasta for this recipe. Look for options made from rice, quinoa, or chickpeas. Cook it just like regular pasta. Be sure to rinse it after cooking to keep it from sticking. This way, everyone can enjoy the salad without worry. If you don’t like basil, try using parsley or arugula. They add a fresh taste, too. You can also use mint for a different flavor. Just chop the leaves finely and mix them in. Each option gives a unique twist to the salad. For the best results, choose herbs that you enjoy. Lemon Basil Pasta Salad is fresh and easy to make. You start with fusilli pasta and bright veggies. We mixed in a zesty dressing with flavors from lemon and olive oil. Don’t forget the crumbled feta for creaminess! You can swap in proteins or seasonal veggies for variety. Store leftovers properly to enjoy later. This salad is great for sharing and perfect for any meal. Try it out and impress your friends and family with a tasty dish. Enjoy your cooking!

Lemon Basil Pasta Salad

Elevate your summertime meals with this vibrant Lemon Basil Pasta Salad! Perfect for gatherings or a refreshing lunch, this recipe blends fusilli pasta, fresh veggies, tangy lemon, and creamy feta for a deliciously light dish. Follow our simple steps to create a flavorful salad that’s sure to impress. Click through to explore this delightful recipe and discover how easy it is to make!
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Ingredients
  

8 oz fusilli pasta

1 cup cherry tomatoes, halved

1 cucumber, diced into bite-sized pieces

1/4 cup red onion, thinly sliced

1/2 cup fresh basil leaves, gently torn

1/4 cup feta cheese, crumbled

1/3 cup extra-virgin olive oil

3 tablespoons freshly squeezed lemon juice

1 teaspoon lemon zest

Salt and freshly ground pepper to taste

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fusilli pasta according to the package instructions until it is al dente. This usually takes about 8-10 minutes. Once done, drain the pasta and rinse it under cold water to halt the cooking process. Transfer the cooled pasta to a large mixing bowl and set aside.

    Combine the Veggies: To the bowl with the pasta, add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and the gently torn basil leaves. Toss these ingredients lightly to ensure they are evenly distributed among the pasta.

      Make the Dressing: In a small mixing bowl, combine the extra-virgin olive oil, freshly squeezed lemon juice, lemon zest, salt, and freshly ground pepper. Whisk thoroughly until all ingredients are well combined and emulsified.

        Dress the Salad: Pour the lemon dressing over the pasta and vegetable mixture. Gently toss everything together using a spatula or tongs, ensuring that all elements are well-coated in the dressing.

          Add the Feta: Sprinkle the crumbled feta cheese on top of the salad and give it a final gentle toss to incorporate the cheese without crumbling it too much. Taste and adjust seasoning with additional salt and freshly ground pepper if necessary.

            Chill and Serve: Cover the mixing bowl with plastic wrap or transfer the salad to an airtight container. Chill in the refrigerator for at least 30 minutes before serving. This chilling time helps the flavors meld beautifully together.

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

                - Presentation Tips: Serve the salad in a decorative bowl. For an added touch, garnish with a few whole basil leaves and a sprinkle of extra feta right before serving.