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Rachel White

Tomato Basil Pasta Salad Recipe

A refreshing vegetarian pasta salad featuring tender pasta, ripe tomatoes, fresh basil, and a light olive oil dressing for a vibrant meal.

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 12 oz fusilli pasta
  • 1 teaspoon salt for boiling water
  • 1½ cups cherry tomatoes halved
  • ½ cup fresh basil leaves chopped
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup grated Parmesan cheese optional

Method
 

  1. Bring large pot of water to rolling boil.
  2. Add 1 teaspoon salt and 12 oz fusilli pasta.
  3. Cook according to package directions until al dente.
  4. Drain pasta using colander and rinse briefly with cool water.
  5. Transfer cooled pasta to large mixing bowl.
  6. Add halved cherry tomatoes and chopped basil.
  7. In small bowl, whisk olive oil, lemon juice, minced garlic, salt, and black pepper.
  8. Pour dressing evenly over pasta mixture.
  9. Toss thoroughly until ingredients coat well.
  10. Sprinkle Parmesan cheese on top if desired.
  11. Chill 20 minutes before serving for best flavor.

Notes

Nutritional Values (Per Serving)

Calories: 400
Total Fat: 12g
Saturated Fat: 3g
Carbohydrates: 60g
Fiber: 4g
Protein: 12g
Vitamin C: 25%
Vitamin A: 15%
Iron: 10%
Calcium: 12%
Magnesium: 8%

Additional Notes and Tips

  • Add mozzarella pearls for extra creaminess.
  • Include toasted pine nuts for crunch.
  • Use whole wheat pasta for added fiber.
  • Adjust lemon juice for brighter flavor.
  • Store refrigerated up to three days in airtight container.