Ingredients
Scale
- 1 pound rotini pasta
- 1 cup packed, fresh basil leaves
- 1/2 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 pint cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Cook the rotini pasta according to package directions until al dente. Drain the pasta immediately and rinse thoroughly with cold water to halt the cooking process and cool the pasta completely.
- Step 2: Prepare the lemon basil dressing by combining the olive oil, lemon juice, fresh basil leaves, minced garlic, kosher salt, and black pepper in a food processor or blender. Process until the basil is finely chopped and the dressing is smooth and well emulsified.
- Step 3: Transfer the cooled pasta to a large mixing bowl. Add the halved cherry tomatoes to the pasta.
- Step 4: Pour the prepared lemon basil dressing over the pasta and tomatoes. Toss the mixture gently until all ingredients are evenly coated with the dressing.
- Step 5: Taste the salad and adjust salt, pepper, or lemon juice as desired. Cover the bowl and refrigerate the Lemon Basil Pasta Salad for at least 1 hour before serving to allow the flavors to fully meld.
Notes
- Store leftovers airtight in the refrigerator for up to 3 days, noting that the basil flavor is brightest on Day 1 and the dressing will naturally thicken when chilled.
- Do not reheat this pasta salad; if the dressing has tightened after refrigeration, add a splash of fresh olive oil or lemon juice and toss gently to restore the smooth texture.
- For an easy upgrade, serve chilled alongside grilled chicken or flaky white fish, or try mixing in crumbled feta cheese right before serving for an added salty layer.
- Chef's Tip: Ensure the rotini is completely cold before mixing, as any residual heat will dull the vibrant green color and fresh flavor of the lemon basil dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American