Description
Bright, zesty, and effortlessly summery, this Lemon Basil Pasta Salad blends fresh lemon and fragrant basil with simple pasta and crisp vegetables.
Ingredients
- 12 oz pasta (bowtie, penne, or rotini)
- 1½ cups cherry tomatoes (halved)
- 1 cup cucumber (diced)
- ½ red onion (thinly sliced)
- ½ cup fresh basil leaves (chopped)
- ⅓ cup grated Parmesan cheese
- ¼ cup olive oil
- 3 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- Salt and black pepper (to taste)
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Instructions
- 1. Prep your ingredients: Measure the pasta, juice the lemons, zest one, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, mince the garlic, and chop the basil.
- 2. Boil the pasta: Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain and rinse under cold water.
- 3. Make the lemon basil dressing: Combine olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper in a jar. Shake or whisk until emulsified.
- 4. Chop the vegetables: Halve cherry tomatoes, dice cucumber, slice red onion, and chop basil. Keep pieces similar in size.
- 5. Combine pasta, veggies, and cheese: In a large bowl, mix the cooled pasta with cherry tomatoes, cucumber, red onion, basil, and Parmesan cheese.
- 6. Add the dressing: Pour the dressing over the salad and toss until coated.
- 7. Chill to let flavors meld: Cover and refrigerate for at least 30 minutes before serving.