Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pasta Salad with Basil

Pasta Salad with Basil

  • Author: Jonathan
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This easy Pasta Salad with Basil is a refreshing and vibrant dish perfect for warm days. Featuring fresh basil, colorful vegetables, and a tangy dressing made with natural ingredients, it is light yet satisfying and ideal as a quick meal or sharing at picnics and gatherings. The recipe is adaptable, vegan-friendly, and comes together with minimal cooking, delivering bright summer flavors in every bite.

Ingredients

Scale

Salad

  • 2 cups cooked short pasta (rotini, penne, or your favorite)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/3 cup black olives, pitted and halved
  • 1/2 cup crumbled feta (plant-based)
  • 1/2 cup fresh basil leaves, finely chopped

Dressing

  • 3 tablespoons lemon juice (natural)
  • 4 tablespoons extra virgin olive oil (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 1/2 teaspoon garlic powder (natural)
  • Salt, to taste
  • Black pepper, to taste
  • A tiny pinch natural gelling agent

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until just al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process. Set aside.
  2. Prepare the Vegetables and Herbs: While the pasta cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and finely chop the fresh basil leaves. Combine all these in a large bowl to assemble your vibrant vegetable mix.
  3. Make the Dressing: In a small bowl, whisk together the lemon juice (natural), extra virgin olive oil (natural), apple cider vinegar (natural), garlic powder (natural), salt, black pepper, and a tiny pinch of natural gelling agent until the dressing emulsifies into a smooth, flavorful mixture.
  4. Toss Everything Together: Add the cooled pasta and black olives to the bowl with the veggies and basil. Pour the dressing over the salad and toss gently until everything is evenly coated. Finally, sprinkle the crumbled plant-based feta on top and give the salad one last gentle mix.
  5. Chill or Serve Immediately: You can serve the salad right away or cover and refrigerate for 30 minutes to allow the flavors to meld and the pasta to soak up the dressing beautifully.

Notes

  • Do not overcook the pasta; keep it al dente to prevent mushiness.
  • Use fresh basil for the best flavor; avoid dried herbs when possible.
  • Chilling before serving enhances flavor blending and refreshes the salad.
  • Add dressing gradually to avoid overdressing the salad.
  • This salad stores well for up to 2 days when refrigerated in an airtight container; stir gently before serving again.
  • Freezing is not recommended as it may affect texture.
  • Prepared without dressing, salad ingredients can be chopped and stored separately to maintain crispness.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Boiling and Mixing
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: pasta salad, basil, vegan salad, summer salad, fresh herbs, easy recipe, plant-based feta

Find it online: https://familycookspot.com/pasta-salad-with-basil/