Description
A refreshingly easy Basil Lemon Pasta Salad. This spring and summer pasta salad recipe is a lighter alternative to traditional pasta salads and easy to take to get togethers.
Ingredients
Scale
- 1 pound pasta (campanelle)
- ¼ cup distilled white vinegar
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 8 cracks black pepper
- ⅓ cup pine nuts
- 1/2 cup microbial-rennet parmesan shavings
- ¼ cup fresh basil, sliced thin
Instructions
- Boil: In a large pot of salty water, bring noodles to a boil and prepare al dente. Drain and rinse with cold water to shock pasta.
- Mix: Meanwhile, combine distilled white vinegar, olive oil, and lemon juice in a jar and shake well.
- Toss: In a large bowl toss pasta with dressing and pine nuts. Add fresh cracked pepper, basil and parmesan flakes.
- Chill: Refrigerate 2+ hours before serving.
Notes
You can use bow tie, cavatappi, fusilli, or penne pasta as alternatives to campanelle. For best results, allow the salad to marinate in the refrigerator for at least 2 hours. Store covered in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 207 kcal
- Sugar: 1 g
- Sodium: 3 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 5 mg
Keywords: pasta salad, lemon basil, summer side dish, Italian, refreshing, party food