Lemon Basil Pasta Salad

This lemon basil pasta salad with tomatoes, corn, and feta cheese is simple to prepare in just 15-minutes. Light, bright, and fresh, it’s perfect for summer!

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What you’ll love about this recipe

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• It’s simple! In just 15-minutes, with only ten ingredients, no special kitchen equipment, and little hands-on preparation required this salad is so incredibly simple to throw together. It’s a great side dish for lunch, a weeknight dinner, or a last-minute summer cookout or get-together.
• It’s perfect for summer! Because it’s prepared with fresh, summer produce like juicy tomatoes and sweet corn and is tossed in a bright, citrusy lemon basil dressing this salad is ideal for the season. This light pasta salad really hits the spot on those swelteringly hot days. It’s great served alongside a sandwich or your favorite grilled protein.
• It’s vegetarian, vegan, and gluten-free adaptable! Although feta cheese is not typically vegetarian/vegan friendly, you can find both vegetarian and vegan alternatives. Leaving out the feta is an option as well – the pasta salad would still be tasty without it. For gluten-free, choose gluten-free pasta. Yep, it’s as simple as that!

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Ingredients (+ notes & substitutions)

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• Mini farfalle pasta: You can most certainly use another type of pasta if you choose. I’m not sure if gluten-free farfalle is a thing but any gluten free pasta would suffice if gluten is a a concern.
• Lemon juice: I highly recommend freshly squeezed lemon juice for this recipe. Two large ripe lemons should yield enough juice. Bottled lemon juice will work fine in a pinch.
• Olive oil: I recommend light or extra-light extra-virgin olive oil if you have it so the flavor of the oil does not overpower the other flavors in this salad. Your standard extra-virgin olive oil will work as well though.
• Fresh basil: You’ll need 1/2 ounce of fresh basil leaves which is approximately 1/4 cup packed. I cut it into ribbons but you could simply chop it if you prefer.
• Garlic: Choose medium to large cloves for best results.
• Black pepper: I typically use ground black pepper for the dressing then season it at the end with freshly ground black pepper but do as you please or are able.
• Kosher salt: To season the pasta water and the pasta salad.
• Tomatoes: Halved cherry or grape tomatoes.
• Corn: You can use canned, frozen, or fresh. If you opt for frozen corn, make sure to fully thaw it first. Fresh corn will need to be cooked prior to use and canned should be drained.
• Feta cheese: If you can find it I recommend getting block-style feta and crumbling it yourself. It is moister and more flavorful than the pre-crumbled variety. Keep in mind that feta is typically produced with animal rennet so is most often not vegetarian. If this is a concern, make sure to choose feta that does not contain rennet – you’ll likely have to purchase it from a health food store.

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How to make lemon basil pasta salad (+ tips)

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1. Begin by cooking the pasta al dente according to package instructions. Make sure to salt the water – 1 1/2 tablespoons of kosher salt will do the trick.

2. Meanwhile, prepare the lemon basil dressing by combining the lemon juice, olive oil, basil, garlic, black pepper, and salt in a large bowl.

3. Immediately transfer the cooked pasta to a colander over the sink and run cold water over it until cool.

4. Transfer the pasta to the bowl with the dressing and toss to coat.

Then, add the tomatoes, corn, and feta cheese, and toss to coat. Add salt and pepper to taste and serve immediately or refrigerate for later. ***I do recommend refrigerating it for a least 30 minutes prior to serving to allow the flavors to meld.

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Storage

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Refrigerate in an airtight container for up to five days.

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FAQ

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Recommended Products

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More pasta salad recipes you may enjoy:

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• Green Goddess Pasta Salad: Making up this green goddess pasta salad is an herbaceous homemade green goddess dressing, fresh Spring vegetables like asparagus, broccoli, and artichokes, and of course, pasta! It’s simple to prepare, takes just 20-minutes, and is gluten-free and vegetarian adaptable.
• Lemon Orzo Salad with Arugula, Asparagus, & Feta: This bright and herbaceous lemon orzo pasta salad with arugula, asparagus, and feta is a delightful side dish celebrating fresh Spring produce. Naturally vegetarian and gluten-free adaptable.
• Pesto Orzo Salad with Summer Vegetables: Herbaceous and fresh; this delightful pesto orzo salad with summer vegetables including corn, cucumber, and tomato and fresh mozzarella is simple to prepare in under 20-minutes and a great take-along dish for your next cookout or potluck. Vegetarian and gluten-free adaptable.

If you make this lemon basil pasta salad I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥