Basil Burst Pasta Salad
This vibrant and refreshing pasta salad combines the aromatic flavors of basil, crisp veggies, and tangy lemon dressing. It's a perfect blend of textures and flavors, making every bite a delightful burst of freshness. Ideal for picnics, potlucks, or a light summer lunch!
ingredients
- 8 oz whole wheat fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, thinly sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil leaves, torn
- 1/4 cup Kalamata olives, pitted and halvedFor the Lemon-Basil Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh basil leaves, finely chopped
- 1 clove garlic, minced
- Salt and pepper, to taste
steps
- 1.
Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down.
- 2.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, basil leaves, and Kalamata olives.
- 3.
In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped basil leaves, salt, and pepper.
- 4.
Pour the lemon-basil dressing over the pasta salad and toss gently to combine all the ingredients, ensuring everything is well coated.
- 5.
Adjust seasonings to taste, adding more salt, pepper, or lemon juice if desired.
- 6.
Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together.
- 7.
Serve chilled and garnish with extra torn basil leaves for a vibrant finish.
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