Fresh Garden Pasta Salad with Crisp Vegetables

Instructions

1. Bring a large pot of salted water to a boil.
2. Add fusilli pasta to boiling water and cook until al dente, about 8 minutes.
3. Drain pasta and rinse under cold water to stop cooking and cool it down.
4. Place cooled pasta in a large mixing bowl.
5. Wash cherry tomatoes and cut each in half.
6. Peel cucumber, remove seeds if desired, and dice into small pieces.
7. Wash red bell pepper, remove seeds and ribs, and dice.
8. Peel carrot and shred using a grater.
9. Peel red onion and finely dice.
10. Add cherry tomatoes, cucumber, red bell pepper, carrot, and red onion to the bowl with pasta.
11. Chop fresh basil leaves and add to the bowl.
12. In a small bowl, whisk together extra virgin olive oil and fresh lemon juice.
13. For dressing over pasta and vegetables.
14. Add a pinch of salt and ground black pepper to taste.
15. Toss all ingredients gently until well combined.
16. Taste and adjust seasoning if needed.
17. Serve immediately or chill in refrigerator for 30 minutes for flavors to meld.