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If you're seeking a dish that embodies the essence of summer with a refreshing twist, look no further than the Zesty Lemon Basil Pasta Salad. This vibrant salad is a celebration of flavors, blending the zesty brightness of fresh lemons with the aromatic essence of basil, creating a dish that is not only delicious but also visually appealing. Perfect for picnics, potlucks, or a light weeknight dinner, this pasta salad captures the joy of seasonal ingredients and healthy eating, making it a go-to choice for anyone looking to elevate their culinary repertoire.

Lemon Basil Pasta Salad - Plant Based RD

This Zesty Lemon Basil Pasta Salad is a refreshing and delicious dish that's perfect for any occasion! Made with whole grain pasta, vibrant cherry tomatoes, crunchy cucumber, and colorful bell peppers, this salad is a feast for the eyes and the palate. Tossed in a tangy lemon and olive oil dressing, it's quick to prepare and can be made ahead of time. Perfect as a side or light lunch, this salad is sure to impress. Enjoy a burst of flavor with every bite!
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Ingredients
  

8 oz whole grain pasta (e.g., rotini or penne)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup bell pepper (any color), diced

1/4 red onion, finely chopped

1 cup fresh basil leaves, roughly torn

1/4 cup pine nuts, toasted (or sunflower seeds for nut-free option)

1/4 cup extra-virgin olive oil

Juice of 1 large lemon

Zest of 1 lemon

1 tsp garlic powder

Salt and pepper to taste

Optional: nutritional yeast for a cheesy flavor

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the whole grain pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Vegetables: While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion. Place them in a large salad bowl.

      Mix the Dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, garlic powder, salt, and pepper until well combined. Adjust seasoning to taste.

        Combine Ingredients: Add the cooled pasta to the bowl with the chopped vegetables. Pour the dressing over the pasta and veggies, then gently toss until everything is evenly coated.

          Add Fresh Ingredients: Fold in the torn basil leaves and toasted pine nuts (or sunflower seeds).

            Chill and Serve: Let the pasta salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, and sprinkle with nutritional yeast if desired.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings