Lemon Basil Pasta Salad
A bright and refreshing pasta salad with zesty lemon, fresh basil, juicy tomatoes, and mozzarella, all tossed in a light dressing.
Ingredients
- 12 oz pasta penne or bowtie work best
- 1½ cups cherry tomatoes halved (because whole tomatoes are a choking hazard)
- 1 cup fresh mozzarella pearls tiny cheese balls = happiness
- ½ cup fresh basil chopped (don’t even think about using dried)
- ¼ cup extra virgin olive oil good quality makes a difference
- ¼ cup fresh lemon juice squeeze it yourself—store-bought is cheating
- 1 tsp lemon zest adds an extra citrusy kick
- 1 tsp honey for a touch of sweetness
- 1 tsp Dijon mustard trust me, it works
- 1 garlic clove minced (because garlic improves everything)
- ½ tsp salt adjust to taste
- ½ tsp black pepper adds just the right amount of bite
Instructions
- Boil pasta in salted water until al dente. Drain, rinse with cold water, and set aside.
- Chop cherry tomatoes, fresh basil, and mozzarella pearls while pasta cools.
- Whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, garlic, salt, and black pepper in a small bowl.
- Combine pasta, tomatoes, mozzarella, and basil in a large mixing bowl.
- Drizzle the dressing over the salad and toss until everything is well coated.
- Chill for at least 10 minutes before serving (if you can wait that long).
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Vitamin C: 20%
- Calcium: 15%
- Iron: 8%
- Vitamin K: 25%
- Potassium: 10%
Additional Notes & Tips
- Swap mozzarella for feta if you like a saltier bite.
- Add grilled chicken for extra protein.
- Throw in some arugula for a peppery kick.
- Leftovers keep well in the fridge for two days (if they last that long).
- Serve with extra lemon wedges for a citrus boost.