On a hot summer day, this Lemon Balsamic Summer Pasta Salad is the perfect dish to cool down with. A zesty lemon balsamic vinaigrette goes well with the cherry tomatoes, cucumber, bell pepper, and Kalamata olives that make it so tasty. We added feta cheese and fresh basil to this delicious pasta salad to make it creamier and smell better.
Ingredients: 8 oz fusilli or your favorite pasta. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh basil leaves, chopped. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup feta cheese, crumbled. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 2 tablespoons fresh lemon juice. 1 clove garlic, minced. Salt and pepper to taste.
Instructions: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water. Let it cool completely. In a large salad bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, basil, Kalamata olives, and feta cheese. In a separate small bowl, whisk together the olive oil, balsamic vinegar, fresh lemon juice, minced garlic, salt, and pepper until well combined. Pour the dressing over the salad ingredients and toss to coat everything evenly. Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve the Lemon Balsamic Summer Pasta Salad cold and garnish with additional fresh basil leaves if desired.