Sunshine Lemon Herb Pasta Salad

This vibrant no-cook pasta salad is your new summer best friend — bright, lemony, and packed with crisp vegetables that need zero time near a stove (beyond boiling the pasta, which practically does itself). It comes together in under 20 minutes and actually gets better as it sits, making it the perfect make-ahead dish for picnics, potlucks, or lazy weeknight dinners on the patio. The combination of fresh basil, briny olives, and a punchy lemon-garlic dressing will have everyone asking for the recipe before their plate is even empty.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 12 oz rotini or fusilli pasta, cooked, drained, and cooled
• 1 pint cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 cup pitted Kalamata olives, sliced
• 1/3 cup fresh basil leaves, torn
• 4 oz fresh mozzarella pearls
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 garlic clove, finely grated
• 1/2 tsp salt and black pepper, each

Directions

1. Cook pasta according to package directions, then drain and rinse under cold water until completely cool.
2. In a large bowl, whisk together the olive oil, lemon juice, grated garlic, salt, and pepper until the dressing is smooth and emulsified.
3. Add the cooled pasta to the bowl and toss well so every piece is coated in the dressing.
4. Add the cherry tomatoes, cucumber, olives, and mozzarella pearls and fold everything together gently.
5. Scatter the torn basil over the top and give the salad one final light toss.
6. Taste and adjust salt, pepper, or lemon juice to your liking.
7. Serve immediately or cover and refrigerate for up to 4 hours — toss once more before serving.

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