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As the sun shines brighter and the days stretch longer, the desire for fresh and vibrant dishes becomes even more pronounced. One such dish that embodies the essence of summer and brings a burst of flavor to your table is the Lemon Basil Pasta Salad. This delightful recipe combines the wholesome goodness of whole wheat fusilli pasta, an array of colorful fresh vegetables, and a zesty lemon dressing, creating a symphony of flavors and textures that is both satisfying and refreshing.

Lemon Basil Pasta Salad - Plant Based RD

Discover a burst of fresh flavors with this Lemon Basil Pasta Salad! Made with whole wheat fusilli, juicy cherry tomatoes, crunchy cucumbers, and creamy avocado, this dish is perfect for summer picnics or quick weeknight dinners. Tossed in a tangy lemon dressing with a hint of Dijon, it's both healthy and satisfying. Ready in just 45 minutes, this vibrant salad serves 4-6 and is sure to impress your family and friends. Enjoy it chilled for a refreshing treat!
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Ingredients
  

8 oz (about 225g) whole wheat fusilli pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ cup red onion, finely chopped

1 cup fresh basil leaves, roughly chopped

1 avocado, diced

¼ cup olives (black or green), sliced

¼ cup pine nuts, toasted

¼ cup olive oil

2 tbsp lemon juice (freshly squeezed)

1 tsp lemon zest

1 tsp Dijon mustard

Salt and pepper to taste

Instructions
 

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

    Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper until well combined.

      Mix the Salad: In a large mixing bowl, combine the cooked and cooled pasta, halved cherry tomatoes, diced cucumber, red onion, chopped basil, diced avocado, and sliced olives.

        Add the Dressing: Pour the lemon dressing over the pasta salad mixture. Toss gently until all ingredients are evenly coated.

          Top with Pine Nuts: Sprinkle the toasted pine nuts over the salad and give it one last gentle toss.

            Chill and Serve: Cover the salad with plastic wrap or a lid and allow it to chill in the refrigerator for at least 30 minutes to let the flavors meld. Serve chilled.

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