Lemon Basil Pasta Salad - Plant Based RD

To truly appreciate the Lemon Basil Pasta Salad, let’s delve into the key ingredients that make this dish a standout:

Lemon Basil Pasta Salad - Plant Based RD

Brighten your day with this refreshing Lemon Basil Pasta Salad! Perfect for parties or a quick weeknight meal, this dish features whole wheat or gluten-free pasta tossed with cherry tomatoes, cucumber, Kalamata olives, and fresh basil. It's drizzled with a zesty olive oil and lemon dressing that makes each bite burst with flavor. Let it chill for 30 minutes for the best taste, and consider adding vegan feta for an extra touch! Enjoy in just 45 minutes!

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Ingredients

8 oz. whole wheat or gluten-free pasta

1 cup cherry tomatoes, halved

1 cucumber, diced

1 cup fresh basil leaves, torn

1/3 cup red onion, finely chopped

1/4 cup Kalamata olives, pitted and sliced

2 cloves garlic, minced

1/2 cup extra virgin olive oil

1/4 cup fresh lemon juice (about 2 lemons)

Zest of 1 lemon

Salt and pepper to taste

Optional: Vegan feta cheese for topping

Instructions

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.

Prepare the Vegetables: While the pasta cooks, chop the cherry tomatoes, cucumber, red onion, and olives. Set aside.

Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until well combined.

Combine Ingredients: In a large mixing bowl, add the cooked pasta, cherry tomatoes, cucumber, red onion, olives, and torn basil leaves.

Add Dressing: Pour the dressing over the salad and toss gently to combine until everything is evenly coated.

Chill and Serve: For best flavor, let the pasta salad sit in the refrigerator for at least 30 minutes before serving. Optional: top with vegan feta cheese before serving.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6