Lemon Basil Pasta Salad
A refreshing pasta salad with a zesty lemon vinaigrette and fresh basil, perfect for a light lunch or picnic.
Equipment
- 1 Large pot for boiling pasta
- 1 Colander for draining pasta
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Pasta Salad
- 12 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup fresh basil leaves torn
- 1/4 cup Parmesan cheese grated
- 1/4 cup pine nuts toasted
Lemon Vinaigrette
- 1/4 cup fresh lemon juice
- 1/3 cup olive oil
- 1 clove garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper. Adjust seasoning to taste.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, and fresh basil. Pour the vinaigrette over the salad and toss to coat evenly.
- Sprinkle Parmesan cheese and toasted pine nuts over the salad. Toss gently to combine.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
Serving
- Serve the pasta salad chilled, garnished with additional basil leaves if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use high-quality olive oil for the best flavor. Add the basil just before serving to maintain freshness.
Ingredient Substitutions: Try using whole wheat pasta for added fiber.
How to Serve: Great as a side dish with grilled chicken or fish.
Storage & Freshness: Keeps well for up to 3 days in the fridge.
Make-Ahead Tips: Prepare the vinaigrette and pasta ahead of time; combine just before serving.
Ingredient Substitutions: Try using whole wheat pasta for added fiber.
How to Serve: Great as a side dish with grilled chicken or fish.
Storage & Freshness: Keeps well for up to 3 days in the fridge.
Make-Ahead Tips: Prepare the vinaigrette and pasta ahead of time; combine just before serving.