Description
This Lemon Basil Pasta Salad is a refreshing and vibrant dish that’s perfect for summer picnics, potlucks, or weeknight dinners. With fresh basil, zesty lemon, and a simple homemade dressing, this pasta salad offers a burst of flavor in every bite. It’s an easy, versatile, and light side dish everyone will love. Perfect for warm weather gatherings!
Ingredients
- 1 pound pasta (rotini, penne, or fusilli)
- 1 cup fresh basil leaves, chopped
- 1 lemon (zested and juiced)
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
- 1/2 cup red onion, finely chopped
- 1 cup cucumber, diced
- 1/2 cup bell pepper, diced
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook pasta in a large pot of salted water according to package instructions. Drain and rinse with cold water to cool the pasta.
- In a small bowl, whisk together lemon juice, lemon zest, olive oil, Dijon mustard, honey, salt, and pepper.
- In a large bowl, combine the cooled pasta, chopped basil, red onion, cucumber, and bell pepper.
- Pour the dressing over the pasta mixture and toss to coat evenly.
- Optional: Sprinkle Parmesan cheese over the top for extra richness.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld together.
Notes
- This salad is versatile: add protein like grilled chicken or shrimp, or swap in different veggies such as cherry tomatoes or avocado.
- To make it vegan, omit the Parmesan cheese or use a dairy-free alternative.
- Store in an airtight container in the fridge for up to 3 days. No reheating needed; simply toss before serving.
