Lemon basil pasta salad is a fresh and light cold pasta salad made with short pasta, garden vegetables, and a bright lemon‑basil vinaigrette.

12 oz rotini or farfalle pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup yellow bell pepper, diced

1/4 cup red onion, thinly sliced

1/4 cup fresh basil, chopped

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp lemon zest

1 tsp Dijon mustard

1 clove garlic, minced

Salt, to taste

Black pepper, to taste

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1. Bring a large pot of salted water to a boil and cook pasta until al dente.

2. Drain and rinse the pasta under cold water until fully cooled.

3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and black pepper.

4. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, and basil.

5. Pour the dressing over the salad and toss until evenly coated.

6. Chill for 20–30 minutes before serving.

Fresh basil is key for the best flavor.

Add a splash of water if the dressing thickens after chilling.

Serve this salad cold for a refreshing taste.