Summer Basil Fusilli Bowl: Crispy golden perfection.

The Best Summer Surprise

I first made this bowl for a hot summer picnic. My grandson just pushed his plate away. I still laugh at that. He said, Grandma, this is too good to share. It made my whole day.

This recipe matters because it brings people together. It turns a simple meal into a happy memory. Do you have a food that makes you think of summer? Tell me about it.

Why This Bowl Works

Everything in this bowl is fresh and cool. The lemony orzo feels so light. The salty feta and olives are a perfect match. Doesnt that sound good?

You can make it ahead of time. This is a real lifesaver. No rushing when friends show up. Just pull it from the fridge. Fun fact: Orzo is a pasta that looks like rice!

A Little Story About Pesto

My neighbor Maria grows the biggest basil plants. One year, she gave me a huge bunch. I had to use it all up. So I learned to make pesto.

Using prepared pesto is a wonderful shortcut. It fills your kitchen with a herby, garlicky smell. This matters because good food should be simple. It should not make you tired.

Lets Talk About the Good Stuff Inside

The juicy tomatoes pop in your mouth. The red onion gives a little crunch. And the artichoke hearts? They are my favorite part. They feel so special.

Every bite is a little different. That is the magic of a bowl. What is your must-have salad ingredient? Is it olives or something else?

Making It Your Own

This recipe is like a friendly suggestion. You are the boss of your bowl. Do not like red onion? Try a sweet onion instead. Love cucumbers? Toss them in!

Cooking this way matters. It helps you learn what you love. It makes you a more confident cook. I promise, you can do this.

Ingredients:

Ingredient	Amount	Notes
orzo pasta	1 (16-ounce) box
lemon juice	juice of 1 lemon
prepared basil pesto	1 (7-ounce) container (about 3/4 cup)	refrigerated
grape tomatoes	1 1/2 cups	sliced
black olives	1 (2.25-ounce) can	sliced, drained
red onion	1/2 large (about 1 cup)	diced
feta cheese	1 (8-ounce) block	crumbled
artichoke hearts	1 (14-ounce) can	quartered, drained
salt		to taste
pepper		to taste

My Summer Basil Fusilli Bowl: Crispy Golden Perfection

Hello, my dear! Come sit with me in the kitchen. I want to share my favorite summer recipe. It reminds me of sunny afternoons with my own grandma. We would pick basil straight from her garden. Doesn’t that smell amazing? This bowl is cool, fresh, and so easy to make. You will love it.

Ingredients

• 1 cup orzo pasta
• 1 lemon, juiced
• 1/2 cup pesto
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted
• 1/4 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/2 cup artichoke hearts, chopped
• Salt and pepper to taste

Instructions

First, let’s get our orzo pasta ready. Step 1: Cook the orzo in salted water. Just follow the directions on the box. Then drain it and rinse with cool water. This stops the cooking and cools it down. I still laugh at the time I forgot to rinse it. The pasta got all sticky! (My hard-learned tip: rinse until the pasta feels cool to your fingers).

Now for the fun part, mixing everything together! Step 2: Put your cool orzo in a big bowl. Drizzle the juice from one lemon all over it. Give it a good stir. The lemon makes everything taste so bright and happy. It’s a little secret I learned from a friend long ago.

Step 3: Time to add all our colorful friends. Pour in the pesto, tomatoes, olives, and onion. Then add the feta cheese and artichoke hearts. Gently toss it all together. I like to add a good pinch of salt and pepper now. Do you think feta tastes salty or tangy? Share below! You can eat it right away or let it get cozy in the fridge.

Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 servings
Category: Lunch, Salad

Three Tasty Twists to Try

This recipe is like a best friend. It’s wonderful just as it is. But it also loves to play dress-up! Here are some fun ways to change it. I think you will enjoy these.

The Protein Power-Up: Add a can of drained chickpeas or some shredded rotisserie chicken. This makes it a super filling meal all by itself.

The Zesty Lemon Lover: Add the grated zest from that lemon before you juice it. It makes the whole bowl sing with lemon flavor. So refreshing!

The Garden Swap: Use tiny mozzarella balls instead of feta. Add fresh cucumber chunks too. It’s a whole new salad! Which one would you try first? Comment below!

How to Serve Your Masterpiece

I love serving this in my big yellow bowl. It makes all the colors pop! For a real treat, scoop it into little lettuce cups. Or pile it high on a plate next to a juicy grilled chicken breast. It’s perfect for a picnic, too.

Now, what to drink? A glass of crisp iced tea with a sprig of mint is just lovely. For the grown-ups, a chilled glass of Sauvignon Blanc pairs beautifully. It tastes like a summer evening. Which would you choose tonight?

Keeping Your Summer Basil Bowl Fresh

This pasta bowl is a perfect make-ahead meal. Just pop it in a sealed container in the fridge. It will stay fresh and tasty for up to three days. I love making a big batch on Sunday. This gives me easy lunches for the whole busy week.

I remember the first time I made this. I left it on the counter too long. The pasta got a little soft and warm. Now I always cool it right away. This keeps the texture just right for eating later.

Storing food properly saves you time and money. You get a delicious, ready-to-eat meal anytime you are hungry. It makes busy days feel so much simpler. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pasta Salad Problems

Is your pasta salad too dry? Just add one more tablespoon of pesto. You can also add a splash of olive oil. Stir it in gently until it looks perfect. This makes every bite moist and full of flavor.

I once added the feta while the pasta was hot. The cheese melted into a big, creamy mess. Now I always make sure everything is cool before mixing. This keeps the feta crumbles nice and distinct.

Does it taste a little bland? Do not forget the salt and pepper. Seasoning is the magic that makes all the flavors pop. Getting these small things right builds your cooking confidence. Which of these problems have you run into before?

Fun fact: Rinsing the cooked pasta stops it from cooking more. This is called “shocking” the pasta!

Your Quick Pasta Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free pasta. Cook it according to the package directions.

Q: How far ahead can I make it? A: You can make it up to two days before. The flavors get even better as they sit.

Q: I do not like olives. What can I use? A: Try chopped cucumbers or bell peppers instead. Use what you love.

Q: Can I double the recipe for a party? A: Absolutely. Use a very large bowl for mixing. It feeds a crowd easily.

Q: Any optional add-ins? A: Grilled chicken or chickpeas are great for extra protein. Which tip will you try first?

Share Your Kitchen Creations

I hope you love making this bright, summer bowl. It always brings a little sunshine to my table. Cooking should be fun and full of happy experiments.

I would be so thrilled to see your version. Your photos and ideas inspire our whole cooking community. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Chloe Hartwell.