Lemon Basil Pasta Salad - Plant Based RD

Looking for a refreshing summer salad? This Lemon Basil Pasta Salad is packed with whole wheat pasta, vibrant veggies like cherry tomatoes and cucumbers, and lots of fresh basil. Tossed in a zesty lemon vinaigrette, it’s perfect as a side dish or a light meal. Made in just 30 minutes, it’s not only easy but also customizable with add-ins like toasted nuts for a delicious crunch. Enjoy a burst of flavor in every bite!

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Ingredients

8 oz (about 2 cups) whole wheat or gluten-free pasta (fusilli or penne works great)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup bell pepper, diced (red or yellow for sweetness)

1/2 cup red onion, finely chopped

1/4 cup fresh basil leaves, chopped

1/4 cup lemon juice (freshly squeezed)

1/4 cup extra virgin olive oil

1 tbsp Dijon mustard

1 tbsp maple syrup (optional for sweetness)

Salt and pepper to taste

Optional: 1/4 cup toasted pine nuts or walnuts for crunch

Instructions

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool it down and stop the cooking process.

Prepare the Veggies: While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion. Place them in a large mixing bowl. Add the chopped fresh basil leaves.

Make the Dressing: In a small bowl or jar, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, maple syrup (if using), salt, and pepper until well combined.

Combine Ingredients: Once the pasta has cooled, add it to the bowl with the chopped vegetables. Pour the dressing over the pasta salad and toss gently to combine, making sure all the ingredients are well coated.

Serve and Enjoy: If using, sprinkle the toasted pine nuts or walnuts on top for added crunch. Serve immediately or let it chill in the fridge for about 30 minutes to allow the flavors to meld together even more. Enjoy your refreshing Lemon Basil Pasta Salad!

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6