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To make a tasty chilled lemon basil pasta salad, you need: - 8 ounces of fusilli or rotini pasta - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup red bell pepper, finely chopped - 1/4 cup red onion, finely chopped - 1/4 cup black olives, sliced - 1/2 cup fresh mozzarella balls, halved - 1/4 cup fresh basil leaves, chopped - 1/4 cup olive oil - 2 tablespoons fresh lemon juice - Zest of 1 lemon - Salt and pepper to taste These ingredients bring bright flavors and textures. The pasta acts as a base, while the veggies add crunch. Fresh herbs like basil give aroma and taste. The lemon juice and zest provide a nice zing. You can add more fun to your salad with these optional ingredients: - Cooked chicken or shrimp for protein - Artichoke hearts for a tangy bite - Feta cheese for creaminess - Spinach for more greens - Sun-dried tomatoes for a sweet touch Feel free to mix and match. These add-ins can change the salad's flavor and make it more filling. While the lemon vinaigrette is great, try these dressings for a twist: - Balsamic vinaigrette for a sweet, tangy flavor - Italian dressing for a classic taste - Ranch dressing for creaminess - Pesto for a herby punch Each dressing gives a unique taste to your pasta salad. Experiment with different flavors to find your favorite! {{ingredient_image_1}} To start, boil water in a large pot. Add a pinch of salt to the water. Once the water boils, add 8 ounces of fusilli or rotini pasta. Cook it according to the package instructions, usually about 8-10 minutes. You want it al dente, firm but not hard. When the pasta is done, drain it in a colander. Rinse the pasta under cold water. This stops the cooking process. Set the pasta aside to cool. Next, grab a large mixing bowl. Cut 1 cup of cherry tomatoes in half. Dice 1 cup of cucumber into small pieces. Finely chop 1/2 cup of red bell pepper and 1/4 cup of red onion. Slice 1/4 cup of black olives. Halve 1/2 cup of fresh mozzarella balls. Finally, chop 1/4 cup of fresh basil leaves. Add all these ingredients to the mixing bowl. Stir gently to combine them. In a small bowl, add 1/4 cup of olive oil. Squeeze in 2 tablespoons of fresh lemon juice. Grate the zest from 1 lemon and add it to the bowl. Season with salt and pepper to taste. Use a whisk to mix all the ingredients together until they are well combined. This vinaigrette will give your salad a bright and zesty flavor. Now it’s time to put everything together. Add the cooled pasta to the bowl with the salad ingredients. Toss gently to mix them. Pour the lemon vinaigrette over the pasta salad. Mix gently again until everything is well coated. Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate it for at least 30 minutes. This chill time helps the flavors meld. Serve the salad cold, garnished with extra basil leaves for a pop of color. To cook pasta just right, follow these steps: - Use a large pot with plenty of water. - Add salt to the water for flavor. - Bring water to a boil before adding pasta. - Stir the pasta often to prevent sticking. - Cook until al dente, which means firm to the bite. - Drain and rinse pasta under cold water. This stops cooking and cools it down. Perfectly cooked pasta gives your salad a great texture. If you overcook it, your salad may turn mushy. Chilling your pasta salad helps the flavors blend. Here are some tips: - Always refrigerate for at least 30 minutes before serving. - Use a shallow dish to cool the salad faster. - Cover the bowl with plastic wrap or a lid. This keeps the salad fresh. For deeper flavor, chill it longer if you can. The longer it sits, the better it tastes! A beautiful presentation makes your salad more inviting. Here’s how to make it pop: - Serve in a large, shallow bowl for a nice display. - Add extra chopped basil on top for color. - Halve some cherry tomatoes and sprinkle them over the salad. This adds a fresh touch. A well-presented salad impresses your guests and makes the meal special. Pro Tips Cook Pasta Al Dente: For the best texture, cook your pasta al dente. This will prevent it from becoming mushy when mixed with the dressing and refrigerated. Use Fresh Ingredients: Fresh basil and ripe tomatoes will enhance the flavor of your salad significantly. Try to use seasonal produce for the best results. Chill Before Serving: Allowing the salad to chill in the refrigerator for at least 30 minutes helps the flavors meld together, making every bite delicious. Customize with Protein: If you'd like to make this salad more filling, consider adding grilled chicken, shrimp, or chickpeas for a boost of protein. {{image_2}} For a classic Italian pasta salad, switch up the ingredients. Use penne or rotini pasta. Add diced salami, pepperoni, or ham for a protein boost. Toss in artichoke hearts and sun-dried tomatoes for extra flavor. A mix of fresh herbs, like parsley and oregano, adds freshness. Drizzle with a balsamic vinaigrette to tie it all together. This salad is perfect for potlucks or family gatherings. Greek pasta salad is a fun twist. Start with your favorite pasta, like farfalle or fusilli. Add Kalamata olives, chopped cucumber, and bell peppers. Crumble feta cheese on top for a tangy taste. A dressing made of olive oil, red wine vinegar, and oregano pulls it all together. The salty feta and briny olives create a tasty Mediterranean vibe. Serve it chilled for a refreshing dish on warm days. If you want a vegetarian option, think outside the box. Use whole wheat or gluten-free pasta for a healthy base. Load up on colorful veggies like bell peppers, carrots, and peas. You can add chickpeas for protein and crunch. A creamy avocado dressing can replace traditional dressings. This adds healthy fats and a smooth texture. These salads are filling and perfect for lunch or dinner. To keep your cold pasta salad fresh, use a tight container. Glass or plastic containers work well. Make sure to cover it with a lid or plastic wrap. This keeps the salad from drying out. When stored in the fridge, cold pasta salad lasts about 3 to 5 days. The flavors get better as it sits. However, check for any signs of spoilage before eating. If it smells off or looks strange, throw it out. Freezing cold pasta salad is tricky. I do not recommend it for best taste. The texture changes when thawed. If you must freeze it, leave out fresh ingredients like tomatoes and basil. Use a freezer-safe container and eat within 2 months. When ready to eat, thaw in the fridge overnight. Yes, you can make pasta salad ahead of time. This dish tastes even better after chilling. Prepare it a few hours before serving. Store it in the fridge to keep it fresh. Fusilli and rotini are great choices for cold pasta salad. Their shapes hold the dressing well. You can also use penne or farfalle for a fun look. Choose any pasta that you enjoy. You can add protein easily. Cooked chicken, tuna, or shrimp work well. Beans like chickpeas or black beans are great, too. Just mix them in when you add the veggies. There are many tasty dressing options for pasta salad. You can use a balsamic vinaigrette for a sweet flavor. A yogurt-based dressing adds creaminess. Try a pesto for a fresh herb taste. Chilled lemon basil pasta salad is refreshing and simple. We covered key ingredients and how to make it. You can add flavors or choose dressings you love. I provided tips for cooking pasta and serving it well. Consider variations like Greek or vegetarian options to mix it up. Remember to store your salad properly for the best taste. Making pasta salad ahead saves time and brings joy to your meals. Enjoy your fresh creation!

Chilled Lemon Basil Pasta Salad

A refreshing pasta salad with lemon and basil, perfect for warm weather.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 8 ounces fusilli or rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 1/2 cup red bell pepper, finely chopped
  • 1 1/4 cup red onion, finely chopped
  • 1 1/4 cup black olives, sliced
  • 1 1/2 cup fresh mozzarella balls, halved
  • 1 1/4 cup fresh basil leaves, chopped
  • 1 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 zest of 1 lemon
  • 1 to taste salt and pepper

Instructions
 

  • Begin by cooking the pasta according to the package instructions. When finished, drain and rinse under cold water to stop the cooking process. Set aside.
  • In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella balls, and chopped basil.
  • In a separate small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until well combined.
  • Add the cooled pasta to the bowl of vegetables and toss to combine.
  • Pour the lemon vinaigrette over the pasta salad and mix gently until everything is well coated.
  • Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld.
  • Serve chilled, garnished with additional basil leaves if desired.

Notes

Serve in a large, shallow bowl for a beautiful display, and sprinkle some extra chopped basil and a few halved cherry tomatoes on top for an extra pop of color.
Keyword chilled salad, lemon basil, pasta salad