Description
As a busy mom, I know how precious time can be, especially when it comes to meal prep. That’s why I absolutely adore this Basil Lemon Pasta Salad! It’s a refreshing dish that comes together in just 25 minutes, making it perfect for those warm days when you want something light yet satisfying.
Ingredients
Scale
- 8 oz pasta (fusilli or rotini)
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese
- Additional basil leaves for garnish
- Optional: cherry tomatoes, halved
Instructions
- Start by boiling a pot of water. Add the pasta and cook it according to the package instructions until it’s al dente. Once done, drain the pasta and rinse it under cold water to cool it down quickly.
- In a large mixing bowl, combine the olive oil, fresh lemon juice, lemon zest, salt, and pepper. Use a whisk to mix everything together until it’s well blended.
- Add the cooled pasta to the bowl with the dressing. Toss gently to coat the pasta evenly.
- Carefully fold in the chopped basil and grated Parmesan cheese. If using, toss in the cherry tomatoes for added color and flavor.
- Give it a taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Serve chilled or at room temperature, garnished with additional basil leaves and extra Parmesan cheese if desired.
Notes
- For a vegan version, omit the Parmesan cheese or use a dairy-free alternative.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg