Description
Skip the heavy mayo-laden pasta salads! This zesty Basil Lemon Pasta Salad brings Mediterranean sunshine to your table in just 20 minutes. Perfect for summer gatherings or weeknight dinners.
Ingredients
Scale
- 12 oz (340g) farfalle pasta (bow-tie pasta)
- 3 tablespoons (45ml) extra virgin olive oil
- 2 lemons (zest and juice, approximately 4-5 tablespoons juice)
- 1 cup (20g) fresh basil leaves, roughly torn
- 2 cloves garlic, minced
- 1 pint (300g) cherry tomatoes, halved
- 1 English cucumber, diced (about 2 cups)
- 1/2 red onion, thinly sliced (about 1 cup)
- 1/3 cup (50g) kalamata olives, pitted and halved
- 4 oz (115g) feta cheese, crumbled
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Cook farfalle pasta until al dente (8-10 minutes). Drain and rinse under cold water.
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, pepper, and red pepper flakes.
- Add the warm pasta to the dressing and toss to coat. Let cool for 5-10 minutes, tossing occasionally.
- Prepare remaining ingredients: halve tomatoes, dice cucumber, slice red onion, and tear basil leaves.
- Add vegetables, olives, and most of the basil to the pasta mixture. Toss gently to combine.
- Fold in most of the feta cheese, reserving some for garnish. Taste and adjust seasonings as needed.
- Garnish with reserved basil and feta. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.