Description
A vibrant and refreshing pasta salad featuring fresh lemon, aromatic basil, and a medley of crisp vegetables. Perfect for lunches, picnics, or as a light side dish.
Ingredients
Scale
- 1 pound dried pasta (such as rotini, farfalle, or penne)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1/4 cup Kalamata olives, pitted and halved (optional)
- 1/4 cup chopped fresh parsley
- 1/2 cup chopped fresh basil leaves
- 1/4 cup grated Parmesan cheese (optional)
- For the dressing:
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Pinch of red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- 1. Cook the pasta according to package directions until al dente. Drain and rinse briefly under cold water.
- 2. While pasta cooks, prepare vegetables: halve tomatoes, dice cucumber and red onion, halve olives (if using), chop parsley and basil.
- 3. Make the dressing: Whisk together olive oil, lemon juice, minced garlic, Dijon mustard, oregano, red pepper flakes (if using), salt, and pepper.
- 4. In a large bowl, combine drained pasta, tomatoes, cucumber, red onion, olives, parsley, and basil.
- 5. Pour dressing over the pasta mixture and toss to coat evenly. Stir in Parmesan cheese if desired.
- 6. Cover and refrigerate for at least 30 minutes for flavors to meld. Stir before serving.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Best served cold or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g