Lemon Basil Pasta Salad
This Lemon Basil Pasta Salad is a bright and refreshing dish that combines tender pasta with juicy tomatoes and crunchy corn, all tossed in a zesty lemon dressing.
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.
Notes
Feta cheese may not be vegetarian or vegan; seek rennet-free feta for vegetarian options or substitute with vegan feta. Gluten-free pasta can be used as a substitute for traditional pasta.