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- 8 oz whole wheat fusilli pasta - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1/2 cup red bell pepper, diced - 1/4 cup red onion, finely chopped - 1/2 cup fresh basil leaves, torn - Zest and juice of 1 large lemon - 3 tablespoons extra-virgin olive oil - Salt and pepper to taste - 1/4 teaspoon garlic powder When making Lemon Basil Pasta Salad, I focus on using fresh and vibrant ingredients. The whole wheat fusilli pasta adds a nice texture and is a healthier choice. You want to make sure you have ripe cherry tomatoes. They bring sweetness and color to the dish. Next, I like to add a medium cucumber for crunch. The red bell pepper adds a lovely pop of color and sweetness too. When it comes to the onion, I choose a red one because it’s milder and adds a nice bite without being too strong. Fresh basil is key in this recipe. I tear the leaves to release their lovely aroma. Zest and juice from a large lemon brighten the salad and tie all the flavors together. Don’t forget the extra-virgin olive oil, which gives the dressing a smooth finish. Season with salt, pepper, and a dash of garlic powder for depth of flavor. - 1/3 cup crumbled feta cheese - Other seasonal vegetables or herbs For extra flavor, I often add crumbled feta cheese. It’s creamy and salty, which balances the freshness of the salad. You can also mix in any seasonal vegetables or herbs you like for variety. - Large pot - Mixing bowl - Small whisk or fork - Ladle or serving spoon Having the right tools makes cooking easier. You will need a large pot for boiling the pasta. A mixing bowl helps combine everything well. A small whisk or fork works great for mixing the dressing. Finally, use a ladle or serving spoon to serve the salad. For the full recipe, check out the detailed steps I crafted to make this dish shine. To start, boil a large pot of salted water. This adds flavor to the pasta as it cooks. Add 8 oz of whole wheat fusilli and cook it according to the package instructions. This usually takes about 8 to 10 minutes. You want the pasta to be al dente, which means it should be firm but not hard. Once it’s cooked, drain it in a colander. Rinse the pasta under cold water. This stops the cooking process and cools it down. Set the pasta aside in a bowl. While the pasta cooks, you can chop the fresh vegetables. Take 1 cup of cherry tomatoes and cut them in half. Dice 1 medium cucumber, 1/2 cup of red bell pepper, and 1/4 cup of red onion. Make sure the pieces are small for easy eating. Place all the chopped vegetables in a large mixing bowl. This bowl will hold all the tasty ingredients. Now, it’s time to mix everything. Add the pasta to the bowl with the chopped vegetables. Toss them together gently to combine. Next, we need to make the dressing. In a small bowl, whisk together the zest and juice of 1 large lemon, 3 tablespoons of extra-virgin olive oil, 1/4 teaspoon of garlic powder, and a pinch of salt and pepper. Taste the dressing and adjust if you need more salt or pepper. Pour the dressing over the pasta and vegetables. Add 1/2 cup of torn basil leaves and 1/3 cup of crumbled feta cheese if you want. Toss it all again until well coated. Cover the salad with plastic wrap and chill it in the fridge for at least 30 minutes. This allows the flavors to meld together. Enjoy your fresh and vibrant dish! For the complete details, check out the Full Recipe. To cook pasta to al dente, boil salted water. Add the whole wheat fusilli and stir. Check the package for cooking time, usually around 8-10 minutes. Taste a piece before draining. It should be firm but not hard. Rinsing the pasta is key. After draining, run cold water over it. This stops cooking and keeps it from sticking. It also helps the pasta absorb the dressing better later. For dressing flavors, I recommend using fresh lemon juice and zest. It brightens the dish. A little garlic powder adds depth. Adjust salt and pepper to your taste for the perfect balance. Serve the pasta salad cold or at room temperature. It tastes great right after chilling. For visual appeal, use a large white bowl. This makes the colors pop. Add extra basil leaves on top for a fresh look. A lemon wedge on the side also adds a nice touch. Pair this salad with protein like grilled chicken or shrimp. It makes a full meal. You could also try it with chickpeas for a vegetarian option. Want to spice things up? Add red pepper flakes for heat. You can also try different dressings. A balsamic vinaigrette works well too. Seasonal ingredients boost freshness. Think about adding snap peas in spring or roasted zucchini in summer. These ingredients bring new flavors. Using fresh herbs like parsley or mint can intensify flavors. A mix of herbs makes it even better, so feel free to experiment! For the full recipe, check the Lemon Basil Pasta Salad section above. {{image_2}} You can easily make this lemon basil pasta salad fit different needs. For gluten-free options, try using gluten-free pasta. Many brands offer tasty varieties that hold up well in salads. If you want a vegan dish, simply leave out the feta cheese. The salad will still taste great with the fresh veggies and lemon. For those on a low-carb or keto diet, swap the pasta for spiralized zucchini. This keeps the dish light while still being filling. To elevate the taste, add some citrus twists. Lime or orange juice can give the salad a new zing. Incorporating grilled or roasted vegetables adds depth. Grilled zucchini or peppers can enhance the flavor and texture. Don’t shy away from experimenting with different cheeses or nuts. A sprinkle of goat cheese or toasted pine nuts can give it a unique flair. If you're hosting a larger gathering, you can scale this recipe easily. Just double the ingredients for a bigger batch. You can also switch the base. Quinoa or barley can work well and add more nutrients. To boost the protein content, consider adding cooked chicken or chickpeas. These additions can make the salad more filling and satisfying. For the Full Recipe, check earlier sections. This dish offers endless possibilities to suit your taste and needs. To keep your Lemon Basil Pasta Salad fresh, store it in an airtight container. This helps keep moisture in and air out. Place the salad in the fridge right after serving. For best taste, eat it within three days. If your salad has dressing, try to keep it separate. This keeps the pasta from getting soggy and helps the flavors stay bright. Can you freeze pasta salad? Yes, but it’s not the best choice. Freezing can change the texture of the pasta and veggies. If you want to freeze it, do so right after making it. Avoid freezing the dressing. Instead, store it in a separate container. When freezing, use freezer-safe bags or containers. Label them with the date for easy tracking. To bring back the flavors after refrigeration, use a microwave or let it sit at room temperature. If using a microwave, heat in short bursts. Stir often to avoid hot spots. If you choose to serve it fresh, enjoy it within the first two days for the best taste. Reheating is fine, but you may lose some of the crispness of the veggies. For the best flavor, serve it cold or at room temperature for a refreshing experience. For pasta salad, I recommend using short pasta shapes. Good options include: - Fusilli - Penne - Farfalle These types hold dressing well and mix nicely with veggies. They trap the dressing in their curves, making every bite flavorful. You can keep this salad in the fridge for 3 to 5 days. Store it in an airtight container. Check for changes in smell or texture. If it smells off or looks slimy, it’s time to toss it out. Yes, making this salad a day ahead is great! The flavors will blend nicely. Just be sure to store it in the fridge. When you’re ready to eat, give it a good stir. You might want to add a bit of fresh lemon juice to brighten it up. Absolutely, this recipe is easy to customize. For common allergens: - Use gluten-free pasta for gluten issues. - Omit feta cheese if you are dairy-free. - You can swap out veggies if you have preferences. Feel free to mix in what you like! This pasta salad is fresh and easy to make. You learned about key ingredients, tools, and steps. I shared tips for perfecting your dish and serving it well. Many flavor twists and variations keep this salad exciting. Always store leftovers properly and know how to reheat them. Enjoying this meal is simple. You can customize it to fit your tastes and needs. Try this recipe at home, and you’ll impress your family and friends with your skills!

Lemon Basil Pasta Salad: Fresh and Light

Savor the fresh flavors of summer with this delightful lemon basil pasta salad! This easy recipe combines whole wheat fusilli with juicy cherry tomatoes, crisp cucumbers, and aromatic basil, all dressed in a zesty lemon vinaigrette. Perfect as a side dish or a light meal, it’s both nutritious and delicious. Click through to discover the step-by-step guide and elevate your salad game today!
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Ingredients Method

Ingredients
  

8 oz (about 225 g) whole wheat fusilli pasta
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup fresh basil leaves, torn
1/3 cup feta cheese, crumbled (optional)
Zest and juice of 1 large lemon
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
1/4 teaspoon garlic powder

Method
 

Cook the Pasta: In a large pot of boiling salted water, cook the whole wheat fusilli according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
    Prepare the Vegetables: While the pasta is cooking, chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Place them in a large mixing bowl.
      Combine Ingredients: Add the cooked pasta to the bowl with the chopped vegetables. Toss well to combine.
        Make the Dressing: In a small bowl, whisk together the lemon zest, lemon juice, olive oil, garlic powder, and a pinch of salt and pepper. Taste and adjust seasoning if necessary.
          Dress the Salad: Pour the dressing over the pasta and vegetables. Add the torn basil leaves and crumbled feta cheese (if using) and gently toss everything until well coated.
            Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4
                - Presentation Tips: Serve in a large, white bowl for a fresh and clean look, garnished with extra basil leaves on top and a lemon wedge on the side for added color.