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For this bright and tasty dish, gather these simple ingredients: - 8 oz farfalle pasta (or your preferred pasta shape) - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1/2 red onion, finely chopped - 1 cup fresh basil leaves, torn into bite-sized pieces - 1/2 cup feta cheese, crumbled (optional for creaminess) - 1/4 cup high-quality olive oil - 3 tablespoons freshly squeezed lemon juice - Zest of 1 lemon - 1 teaspoon honey (or maple syrup for a vegan option) - Salt and freshly ground black pepper to taste To make your pasta salad pop, use the freshest ingredients. Look for ripe cherry tomatoes. They should be sweet and juicy. Choose a crisp cucumber for crunch. Fresh basil is key; it adds a lovely aroma. If you can, buy organic produce. This way, you get the best flavor and support local farms. Feel free to make this dish your own! Consider adding: - Grilled chicken or shrimp for protein - Avocado for creaminess - Bell peppers for extra color - Olives for a briny kick - Spinach or arugula for more greens Let your taste guide you! You can even check the Full Recipe for more ideas. Enjoy experimenting with this salad to reflect your unique style. To start, bring a large pot of salted water to a boil. Salt adds flavor to the pasta. Add 8 oz of farfalle pasta. Cook it according to the package instructions until it is just al dente. This means it should still have a little bite. Once cooked, drain the pasta. Rinse it under cold running water. This stops the cooking process and cools the pasta down. Set the pasta aside in a large mixing bowl. Next, it's time to chop your fresh veggies. Add 1 cup of halved cherry tomatoes to the bowl. Then, dice 1 medium cucumber and add that too. Finally, finely chop 1/2 of a red onion. Toss these fresh ingredients gently to mix them. The colors and textures will make your salad pop. Now, let’s make a bright dressing. In a small bowl, combine 1/4 cup of high-quality olive oil, 3 tablespoons of freshly squeezed lemon juice, and the zest of 1 lemon. Add 1 teaspoon of honey for a touch of sweetness. Whisk everything together until it blends well. Season with salt and freshly ground black pepper to taste. If you want it sweeter, add a little more honey. Add the cooled pasta to your bowl of veggies. Drizzle the prepared dressing over the top. Toss everything gently but thoroughly. This ensures that every bite gets coated in that tasty dressing. Finally, it’s time to chill. Gently fold in the torn basil leaves and crumbled feta cheese, if you’re using it. Cover your pasta salad with plastic wrap or a lid. Place it in the fridge for at least 30 minutes. This chilling period helps the flavors blend beautifully. Serve the pasta salad chilled or at room temperature for the best taste. Enjoy this fresh and flavorful delight! For the complete recipe, check the Full Recipe section. To get the best texture in your pasta salad, you must cook the pasta just right. Use a large pot of salted water and bring it to a boil. Add the pasta and cook until al dente, not mushy. After cooking, drain the pasta and rinse it under cold water. This stops the cooking and keeps it firm. - Always use high-quality pasta. - Do not skip the rinsing step. It prevents clumping. - Cool the pasta before adding other ingredients. Fresh herbs make your salad pop with flavor. Basil is the star in this dish, but you can mix in other herbs too. Try adding parsley or mint for a twist. - Use whole leaves for a fresh taste. - Tear basil instead of chopping to release oils. - Add herbs just before serving to keep them bright. For a special touch, serve lemon basil pasta salad in a large, colorful bowl. This makes for a great centerpiece. You can also add some extra garnishes like more basil or a sprinkle of feta on top. - Pair the salad with grilled chicken or fish for a complete meal. - Offer crusty bread on the side for texture. - Chill the salad before serving to enhance its flavors. For the full recipe, check out the detailed instructions above. Enjoy your cooking! {{image_4}} To make this salad vegan, swap the feta cheese with avocado for creaminess. You can also add nuts or seeds for crunch. Use maple syrup instead of honey for sweetness. This keeps the salad light and fresh while adding rich flavors. If you want more protein, try adding chickpeas or grilled chicken. Shrimp or tofu also work great in this dish. The extra protein makes the salad filling and perfect for a main meal. Simply mix in your choice of protein after adding the dressing. You can adjust the salad based on what’s in season. In spring, add asparagus or peas for a fresh crunch. In summer, mix in bell peppers or zucchini. Autumn can bring in roasted butternut squash, while winter can feature Brussels sprouts. These changes keep the salad exciting and vibrant all year long. For the full recipe, refer back to the main section. To keep your Lemon Basil Pasta Salad fresh, store it in an airtight container. Make sure to press out as much air as possible. This keeps the salad crisp and flavorful. Place it in the fridge right after serving. It will stay good for up to three days. If you notice any moisture, drain it before serving again. I do not recommend freezing this salad. The texture of the pasta and fresh veggies changes when frozen. If you have leftover dressing, you can freeze that. Pour it into an ice cube tray. Once frozen, transfer the cubes to a bag. This way, you can use the dressing later for other salads or meals. If you have leftovers and want to refresh them, remove the salad from the fridge. Let it sit at room temperature for about 10 minutes. This helps the flavors come back to life. You can add a bit more olive oil or lemon juice if it seems dry. Toss it gently to mix everything well. Enjoy your salad again, as good as the first time! I love using farfalle pasta for this salad. Its fun shape holds the dressing well. You can also use rotini or penne. Just pick any pasta that you enjoy. The key is to cook it until al dente. This keeps the pasta firm and tasty. Yes, you can make this salad ahead of time. It tastes even better after chilling. I suggest making it a few hours before serving. Just cover it and put it in the fridge. This allows all the flavors to mix well. You can easily customize the salad. For a vegan version, skip the feta cheese. Use maple syrup instead of honey. If you are gluten-free, try a gluten-free pasta. You can also add more veggies or nuts for crunch. You can store the pasta salad in the fridge for up to three days. Keep it in a sealed container. If it looks dry, just add a splash of olive oil or lemon juice before serving. Enjoy the fresh taste for days! In this article, we explored how to make a vibrant Lemon Basil Pasta Salad. We covered every ingredient, from fresh produce to optional extras. I shared step-by-step instructions for cooking and combining flavors. You learned tips for great texture and serving ideas for gatherings. Variations, such as vegan or protein additions, help meet your needs. Finally, we discussed proper storage for leftovers. Remember, this salad is flexible and fun to make. Enjoy crafting a dish that brings joy and flavor to any meal.

Lemon Basil Pasta Salad

Discover the refreshing taste of Lemon Basil Pasta Salad, the perfect dish for any occasion. With vibrant cherry tomatoes, crunchy cucumbers, and aromatic basil, this salad bursts with flavor. Tossed in a zesty lemon dressing, it's a delightful blend that’s quick to make and incredibly satisfying. Click through to get the full recipe and elevate your next meal with this tasty, colorful salad that's sure to impress!
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Ingredients
  

8 oz farfalle pasta (or your preferred pasta shape)

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1/2 red onion, finely chopped

1 cup fresh basil leaves, torn into bite-sized pieces

1/2 cup feta cheese, crumbled (optional for creaminess)

1/4 cup high-quality olive oil

3 tablespoons freshly squeezed lemon juice

Zest of 1 lemon

1 teaspoon honey (or maple syrup for a vegan option)

Salt and freshly ground black pepper to taste

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package instructions until just al dente. Once cooked, drain the pasta and rinse it under cold running water to halt the cooking process. Set the pasta aside in a large mixing bowl.

    Prepare the Vegetables: In the same large mixing bowl, add the halved cherry tomatoes, diced cucumber, and finely chopped red onion. Toss gently to combine these fresh ingredients.

      Make the Dressing: In a separate small bowl, combine the olive oil, freshly squeezed lemon juice, lemon zest, and honey. Whisk together until well blended. Season with salt and freshly ground black pepper to taste. Adjust sweetness if needed by incorporating more honey.

        Combine Ingredients: Add the cooled pasta to the bowl filled with vegetables. Drizzle the prepared dressing over the top. Toss gently yet thoroughly to ensure that all ingredients are well coated in the zesty dressing.

          Add Freshness: Gently fold in the torn basil leaves and the crumbled feta cheese, if using. Take care to mix so that the basil and cheese are evenly distributed throughout the salad.

            Chill and Serve: Cover the pasta salad with plastic wrap or a lid and refrigerate for a minimum of 30 minutes. This chilling period enhances the flavor melding. Serve the pasta salad chilled or at room temperature for optimal freshness.

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

                - Presentation Tips: To serve, spoon the salad into shallow bowls or a large platter. Garnish with additional torn basil leaves and a sprinkle of feta cheese on top for an inviting look.