Lemon Basil Pasta Salad
Published: January 1, 2024 | Total Time: 2 hrs 17 min
* recipe image may have been created by generative AI
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Ingredients
| 1 pound pasta(such as campanelle, bow tie, cavatappi, fusilli, or penne) |
| 8 cracks black pepper, freshly cracked (thick flakes) |
| 0.33 cup pine nuts(or substitute with walnuts or almonds) |
| 0.5 cup parmesan shavings |
| 0.25 cup fresh basil, sliced thin |
| 0.25 cup white wine vinegar |
| 0.25 cup olive oil(extra virgin preferred, or canola oil as a substitute) |
| 3 tablespoons lemon juice(freshly squeezed or 100% from produce section) |
Directions
- Bring a large pot of salty water to a boil. Cook the pasta until al dente. Drain and rinse with cold water to shock the pasta.
- In a jar, combine white wine vinegar, olive oil, and lemon juice. Shake well to mix.
- In a large bowl, toss the pasta with the dressing and pine nuts. Add fresh cracked pepper, basil, and parmesan shavings.
- Refrigerate the salad for at least 2 hours before serving.
Notes:
- Pasta: Choose your favorite type, such as campanelle, bow tie, cavatappi, fusilli, or penne.
- Lemon Juice: Opt for freshly squeezed lemon juice or 100% lemon juice from the produce section.
- Pine Nuts: These add protein and crunch. Walnuts or almonds are great alternatives.
Cooking Tips:
- Prepare noodles al dente to avoid a mushy salad and to make tossing easier.
- Shock the pasta by rinsing boiled noodles with cold water.
- Allow the pasta to cool before adding the dressing and other ingredients.
- Marinate the pasta salad in the refrigerator for at least 2 hours for the best flavor.