Description
A bright and colorful vegan pasta salad perfect for warm days, packed with fresh flavors from cherry tomatoes, basil, and a hint of lemon.
Ingredients
Scale
- 2 cups dry fusilli pasta
- ⅓ cup olive oil
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, sliced
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon lemon juice
- 1 cup fresh basil, chopped
- 1 pinch salt and pepper
Instructions
- Bring 6 cups of salted water to a boil in a large pot. Cook the fusilli until al dente, about 8 minutes.
- Heat olive oil in a large skillet over medium-low heat. Cook cherry tomatoes for about 3 minutes until softened.
- Add sliced garlic, cooking for another 2-3 minutes until golden.
- Lower the heat and sprinkle in crushed red pepper flakes, cooking for 30-45 seconds.
- Drain the cooked pasta and return it to the pot. Add the tomato-garlic mixture, lemon juice, basil, and a pinch of salt and pepper. Toss gently to combine.
- Cool before transferring to an airtight container. Refrigerate until ready to serve.
Notes
This salad keeps well in the fridge for 3 to 5 days and can also be frozen, although the texture may change.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: pasta salad, vegan, summer, easy recipe, fresh ingredients