This lemon basil pasta salad is a vibrant, fresh dish that’s both easy to make and utterly delicious. It’s perfect for summer picnics, meal prep, or as a light side dish. With its crisp veggies and zesty flavors, this salad will quickly become a family favorite!
Table of Contents
What You’ll Love About This Lemon Basil Pasta Salad
Quick and Easy Preparation
This pasta salad comes together in just 15 minutes, making it a breeze for busy weeknights or unexpected gatherings. The simplicity of the recipe ensures you can whip it up without fuss, allowing you to enjoy more time with loved ones.
Fresh and Flavorful Ingredients
Thanks to juicy cherry tomatoes, sweet corn, and fragrant basil, each bite bursts with flavor. The bright lemon dressing adds a refreshing zing that complements the ingredients beautifully. It’s light yet satisfying, perfect for any occasion!
Adaptable for Various Dietary Needs
This salad is not only delicious but also adaptable. You can easily make it vegetarian by opting for rennet-free feta or even substituting with vegan cheese, which keeps everyone at the table happy.
Ingredients and Notes
Main Ingredients
- 16 ounces dry mini farfalle pasta (or any preferred pasta)
- 3/8 cup lemon juice (preferably freshly squeezed)
- 1/4 cup extra virgin olive oil
- 1/4 cup packed fresh basil leaves (approximately 1/2 ounce), cut into ribbons
- 3 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 10 ounces cherry or grape tomatoes, halved (about 2 cups)
- 1 cup corn kernels (fresh, frozen and thawed, or drained canned corn)
- 1/2 cup crumbled feta cheese (optional)
Notes on Substitutions
If you want to make this salad gluten-free, simply use gluten-free pasta. You can also add other vegetables like bell peppers or cucumbers for extra crunch!
Tips for Best Flavor
Letting the salad chill in the refrigerator for at least 30 minutes enhances the flavors. The dressing seeps into the pasta and veggies, making it even more delicious.
How to Make Lemon Basil Pasta Salad
Cooking the Pasta
Start by cooking the pasta in salted water according to the package instructions until al dente. This ensures the perfect bite and prevents sogginess.
Preparing the Dressing
While the pasta cooks, whisk together lemon juice, olive oil, basil, garlic, black pepper, and salt in a large bowl. This bright dressing is what makes the salad shine!
Combining Ingredients
Once the pasta is cooked, drain it and rinse under cold water to cool it down. Add the cooled pasta to the bowl with the dressing, tossing to ensure every piece is coated. Then, gently fold in the tomatoes, corn, and feta cheese.
Serving Suggestions
This salad is best served chilled. For an added touch, garnish with extra basil or a squeeze of lemon just before serving. It’s perfect for a picnic or as a side with grilled dishes.
Storage Tips
How to Store Leftovers
Keep any leftover pasta salad in an airtight container in the refrigerator. It stays fresh for up to five days, making it great for meal prep!
Best Practices for Freshness
To maintain its vibrant flavors, avoid adding the dressing until you’re ready to serve, especially if you’re storing it for a few days.
FAQs
What ingredients are needed for this pasta salad?
You will need dry mini farfalle pasta, lemon juice, olive oil, fresh basil, garlic, black pepper, kosher salt, cherry tomatoes, corn kernels, and optionally feta cheese.
How long does it take to prepare?
This lemon basil pasta salad takes about 15 minutes to prepare, making it a quick and easy option for any meal.
Can I make this dish vegetarian?
Yes, you can make this pasta salad vegetarian by using rennet-free feta cheese or substituting it with vegan cheese.
Related Recipes to Try
Conclusion
This lemon basil pasta salad is a delightful way to enjoy fresh flavors and vibrant colors. For more inspiration, check out my Pinterest page filled with recipes and ideas. Enjoy this refreshing salad on a warm day or as part of your next family gathering!
Lemon Basil Pasta Salad
Equipment
- large pot
- large bowl
- colander
- knife
- cutting board
Ingredients
- 16 ounces dry mini farfalle pasta
- ⅜ cup lemon juice preferably freshly squeezed
- ¼ cup extra virgin olive oil
- ¼ cup fresh basil leaves packed, cut into ribbons
- 3 cloves garlic minced
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 10 ounces cherry or grape tomatoes halved
- 1 cup corn kernels fresh, frozen and thawed, or drained canned corn
- ½ cup crumbled feta cheese optional
Instructions
- Cook the pasta in salted water according to package instructions until al dente.
- Mix lemon juice, olive oil, basil, garlic, black pepper, and salt in a large bowl to prepare the dressing.
- Drain the cooked pasta and rinse under cold water until cool.
- Toss the cooled pasta with the dressing to coat.
- Add tomatoes, corn, and feta cheese, mixing well; season with additional salt and pepper if desired.
