Ingredients
Scale
- 12 oz pasta (bowtie, penne, or rotini works best)
- 1½ cups cherry tomatoes (halved)
- 1 cup cucumber (diced)
- ½ red onion (thinly sliced)
- ½ cup fresh basil leaves (chopped)
- ⅓ cup grated Parmesan cheese
- ¼ cup olive oil
- 3 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- Salt and black pepper (to taste)
- Optional: Add grilled chicken, mozzarella pearls, or olives for extra flavor
Instructions
- Boil the pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and rinse with cold water to cool it down quickly.
- Make the lemon basil dressing
- In a small bowl or mason jar, combine olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper. Whisk or shake well until fully blended.
- Chop the veggies and basil
- While the pasta cools, chop cherry tomatoes, cucumbers, red onion, and fresh basil leaves. Set aside.
- Mix the salad
- In a large salad bowl, combine the cooled pasta, chopped vegetables, basil, and Parmesan cheese. Toss gently to mix.
- Add the dressing
- Pour the lemon basil dressing over the pasta mixture. Toss again until everything is well coated and evenly distributed.
- Chill before serving
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Give it a final toss before serving.
Notes
Nutrition (Per Serving):
Calories: 300
Fat: 14g
Carbs: 32g
Protein: 8g
Sodium: 320mg
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: lunch, Side Dish
- Cuisine: American