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To make a tasty cold pasta salad, you need a few key items. Here’s what I use: - 8 ounces fusilli or rotini pasta - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup red bell pepper, finely chopped - 1/4 cup red onion, finely chopped - 1/4 cup black olives, sliced - 1/2 cup fresh mozzarella balls, halved - 1/4 cup fresh basil leaves, chopped Using these fresh ingredients makes the salad bright and colorful. Adding veggies gives your pasta salad a great crunch and taste. I love using: - Cherry tomatoes for sweetness - Cucumber for a refreshing bite - Red bell pepper for color and crunch - Red onion for a sharp flavor - Black olives for a salty touch Feel free to mix and match your favorite veggies. You can add spinach, zucchini, or even artichokes! The dressing brings everything together. I use a simple lemon vinaigrette. Here’s what you need: - 1/4 cup extra virgin olive oil - 2 tablespoons fresh lemon juice - Zest of 1 lemon - Salt and black pepper to taste This dressing is light and bright. It enhances the flavors of the pasta and veggies without overpowering them. You can also try adding herbs or a splash of vinegar for a twist! {{ingredient_image_2}} First, you need to boil a large pot of salted water. Use enough water to cover the pasta. Once the water is boiling, add the fusilli or rotini pasta. Cook it according to the package instructions. This usually takes about 8-10 minutes. You want the pasta to be al dente, which means it should be firm but not hard. After cooking, drain the pasta in a colander. Rinse it under cold water to stop the cooking. This keeps the pasta from getting mushy. Set it aside to cool completely. Now, grab a large mixing bowl. In this bowl, add the halved cherry tomatoes, diced cucumber, finely chopped red bell pepper, and red onion. Next, toss in the sliced black olives and halved mozzarella balls. Finally, add the chopped fresh basil leaves. Gently mix all the vegetables together. You want them evenly distributed for the best flavor. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and lemon zest. Add a pinch of salt and black pepper to taste. Whisk until the mixture is well combined. This creates a bright and zesty dressing for the salad. The lemon adds a nice fresh flavor. Now it’s time to bring everything together. Add the cooled pasta to the bowl of mixed vegetables. Gently toss all the ingredients together. You want to coat the pasta and vegetables with the dressing. Make sure everything is well blended. This ensures that every bite is flavorful. Cover the salad bowl with plastic wrap or transfer it to an airtight container. Place it in the refrigerator for at least 30 minutes. This chilling time helps the flavors meld together. When you are ready to serve, stir the salad gently again. You can garnish with more fresh basil leaves or a few halved cherry tomatoes for a pop of color. Enjoy your refreshing cold pasta salad! To get the best pasta, cook it al dente. This means it should be firm but not hard. Follow the cooking time on the package. After boiling, drain the pasta and rinse it with cold water. This stops the cooking and cools it down. Make sure to toss it with a little olive oil. This keeps the pasta from sticking together. Basil shines in this salad, but many other herbs work too. Try parsley or cilantro for a fresh twist. Dill adds a nice flavor if you want something different. You can even mix herbs for a unique taste. Just chop them finely and add them to the salad. Serve this pasta salad in a large bowl. It looks great and makes it easy to share. To keep it fresh, add a little olive oil just before serving. This gives it a nice shine. You can also top it with extra herbs or fresh veggies. This adds color and makes it even more appetizing. Enjoy your dish chilled for the best taste! Pro Tips Perfect Pasta Texture: Make sure to cook the pasta al dente for the best texture. It should be firm to the bite, as it will continue to absorb the dressing while chilling. Fresh Ingredients Matter: Use the freshest vegetables and herbs you can find. Fresh basil and ripe tomatoes will elevate the flavor of your pasta salad immensely. Enhance the Vinaigrette: For a deeper flavor, consider adding a teaspoon of Dijon mustard or a pinch of red pepper flakes to the vinaigrette. Chill for Flavor: Allow the salad to chill for at least 30 minutes before serving. This resting time helps the flavors meld together beautifully. {{image_4}} If you want to make a vegetarian pasta salad, you have many options. You can swap the mozzarella for vegan cheese. This keeps the creamy feel while being dairy-free. Instead of olives, try artichoke hearts for a different flavor. You can also add roasted red peppers for sweetness. For crunch, consider using sunflower seeds or nuts. These swaps keep your salad fresh and exciting. To make your pasta salad more filling, add protein. Grilled chicken is a popular choice. It brings a smoky flavor that pairs well with lemon. You can also use chickpeas for a plant-based protein. They add a nice texture and are very healthy. If you enjoy seafood, shrimp works great in this salad too. Toss in some tuna if you like a hearty bite. Dressings can change the whole dish. Try adding pesto for a bold taste. It brings a rich, herby flavor that brightens the salad. A balsamic vinaigrette adds sweetness and tang. For something spicy, mix in some sriracha with the lemon vinaigrette. You can even try a yogurt-based dressing for creaminess without heavy oils. Each dressing option lets you enjoy a new twist on your cold pasta salad. To keep your cold pasta salad fresh, store it in an airtight container. This helps keep the flavors strong and the texture nice. Make sure to remove as much air as possible before sealing. If you have leftovers, eat them within three days for the best taste. Check for any signs of spoilage before serving. You can make this cold pasta salad a day ahead. This gives it time to chill and flavors to mix. Prepare the salad, then cover it tightly and put it in the fridge. Just remember to add fresh basil right before serving. This keeps it looking bright and tasting fresh. Freezing this pasta salad is not recommended. The texture of the pasta and veggies may change when thawed. If you want to save some for later, try freezing just the pasta. Cook it, cool it, then freeze it in a single layer. You can then add fresh veggies and dressing when ready to eat. Yes, you can use many types of pasta. Fusilli and rotini are great, but any short pasta works. Penne or farfalle are good choices too. Just remember to cook the pasta until it is al dente. This keeps it firm and tasty in the salad. You can use many fresh vegetables in your salad. Cherry tomatoes, cucumbers, and bell peppers add color and crunch. Red onions give it a slight bite. Black olives add a nice salty flavor. Feel free to mix in your favorites. Fresh herbs like basil bring an extra layer of taste. You can store cold pasta salad for about three to five days. Keep it in an airtight container for best results. If it starts to look or smell odd, it is best to throw it away. Always check before eating leftovers! You learned how to create a tasty cold pasta salad. I covered key ingredients, from pasta to veggies and dressings. The steps for cooking, making the vinaigrette, and combining all the parts make it easy. I also shared tips for texture and freshness and various fun swaps for your salad. Finally, I explained how to store leftovers. With this guide, you can enjoy your salad anytime. Dive in and make your own delicious version!

Chilled Lemon Basil Pasta Salad

A refreshing pasta salad with lemon, basil, and fresh vegetables, perfect for warm weather.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 8 ounces fusilli or rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 1/2 cup red bell pepper, finely chopped
  • 1 1/4 cup red onion, finely chopped
  • 1 1/4 cup black olives, sliced
  • 1 1/2 cup fresh mozzarella balls, halved
  • 1 1/4 cup fresh basil leaves, chopped
  • 1 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 zest lemon
  • to taste salt and black pepper

Instructions
 

  • Begin by boiling a large pot of salted water. Add the fusilli or rotini pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it thoroughly under cold water to halt the cooking process. Set aside to cool completely.
  • In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red bell pepper, finely chopped red onion, sliced black olives, halved mozzarella balls, and chopped fresh basil leaves. Mix gently to ensure an even distribution of ingredients.
  • In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, lemon zest, and a pinch of salt and black pepper until the mixture emulsifies and is well combined.
  • Add the cooled pasta to the bowl of mixed vegetables. Gently toss everything together until well blended, ensuring each ingredient is coated.
  • Pour the lemon vinaigrette over the pasta salad. Mix gently yet thoroughly, ensuring the pasta and vegetables are well coated with the dressing.
  • Cover the salad bowl with plastic wrap or transfer the mixture into an airtight container. Place it in the refrigerator for at least 30 minutes, allowing the flavors to meld and develop.
  • Once chilled, stir the salad gently again before serving. Garnish with additional fresh basil leaves if desired for a vibrant touch.

Notes

Serve in a large, shallow bowl for an appealing display. Garnish with additional basil and cherry tomatoes.
Keyword chilled salad, pasta salad, vegetarian