Lemon Basil Pasta Salad - Plant Based RD

Dive into fresh flavors with this refreshing Lemon Basil Pasta Salad! Perfect for picnics, barbecues, or meal prep, it features whole grain pasta, juicy cherry tomatoes, crisp cucumber, and aromatic basil. Tossed in a zesty lemon dressing and optional chickpeas for a protein boost, this dish is a vibrant addition to any table. Quick to make and even better chilled, it’s a delicious way to elevate your pasta salad game. Enjoy a bowl of sunshine any day!

Print Recipe

Ingredients

8 oz (about 2 cups) of whole grain pasta (fusilli or penne work great)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ cup red onion, finely chopped

1 cup fresh basil leaves, roughly chopped

1 lemon, zested and juiced

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

Salt and pepper, to taste

Optional: ½ cup chickpeas for added protein

Instructions

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

Prepare the Veggies: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, and finely chopped red onion. If you’re adding chickpeas, toss them in as well.

Make the Dressing: In a small bowl, whisk together the lemon juice, lemon zest, olive oil, balsamic vinegar, garlic powder, salt, and pepper until well combined.

Combine: Add the cooked pasta and chopped basil to the vegetable bowl. Pour the dressing over the top and toss everything together gently until the pasta and veggies are evenly coated in the dressing.

Chill: Cover the pasta salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve: Before serving, give the salad a quick toss and adjust seasoning to taste. Garnish with additional basil or lemon zest, if desired.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6