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As the warm sun graces us with its presence and the days stretch longer, there’s an undeniable allure to refreshing summer salads. Among the multitude of options available, pasta salads stand out as a beloved choice for their ability to combine hearty ingredients and vibrant flavors into a satisfying dish. One such standout recipe is the Zesty Lemon Basil Pasta Salad, a delightful blend that not only tantalizes the taste buds but also nourishes the body. This pasta salad is a celebration of wholesome ingredients, featuring the zesty brightness of fresh lemons and the aromatic touch of basil, making it the perfect dish for summer gatherings, picnics, or even meal prep for busy weekdays.

Lemon Basil Pasta Salad - Plant Based RD

Beat the heat with a refreshing Zesty Lemon Basil Pasta Salad! This colorful dish combines whole wheat or gluten-free pasta with vibrant veggies like cherry tomatoes and cucumbers, all tossed in a zesty lemon dressing. Perfect for summer picnics or quick meals, it's nutritious and flavorful. Customize it with your favorite proteins or herbs for a personal touch. Dive in and savor a delightful summer classic! #PastaSalad #SummerRecipes #HealthyEating #LemonBasil #PicnicFood
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Ingredients
  

8 oz whole wheat or gluten-free pasta (penne or fusilli work great)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (any color), diced

1 cup fresh basil leaves, torn

1/4 cup red onion, finely chopped

1/4 cup Kalamata olives, sliced

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 clove garlic, minced

Salt and freshly ground black pepper, to taste

Optional: 1/4 cup nutritional yeast for a cheesy flavor

Instructions
 

Cook the Pasta: Begin by boiling a large pot of salted water. Add the whole wheat pasta and cook 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 cools, chop the cherry tomatoes, cucumber, bell pepper, and red onion. Slice the Kalamata olives and tear the fresh basil leaves.

      Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. If using, mix in the nutritional yeast for an added depth of flavor.

        Combine All Ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and torn basil leaves.

          Dress the Salad: Pour the dressing over the pasta salad and toss gently until everything is well-coated and mixed.

            Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4