Description
This Lemon Basil Parmesan Pasta Salad is a refreshing and flavorful dish perfect for a light lunch or as a side at your next gathering. Tangy lemon vinaigrette pairs beautifully with the fresh basil and nutty parmesan, creating a delightful combination of flavors.
Ingredients
Units
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For the Vinaigrette:
- 1 to 2 cloves garlic, grated (2 cloves if small)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
For the Pasta Salad:
- 1 pound bowtie pasta or other small pasta of choice
- Fine salt for seasoning pasta water
- 1/3 cup pine nuts
- 2 handfuls baby arugula (amount as desired)
- 1/3 cup parmesan cheese, freshly grated, plus more for serving
- 1/4 cup thinly sliced fresh basil leaves, plus more for serving (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Make the Vinaigrette: In a glass jar or container, combine grated garlic, kosher salt, black pepper, lemon zest, lemon juice, white balsamic vinegar, Dijon mustard, and olive oil. Shake well to mix.
- Make the Pasta Salad: Boil water in a large pot, add salt and pasta. Cook per package instructions, then drain and rinse with cold water. Toast pine nuts until golden. In a bowl, combine pasta, arugula, pine nuts, parmesan, and basil. Pour vinaigrette over the salad, toss, season, and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 5mg
