Description
Lemon Basil Parmesan Pasta Salad is a bright, fresh and flavorful spring or summer dish made with tender pasta, peppery arugula, basil, parmesan and toasted pine nuts tossed in a simple lemon vinaigrette.
Ingredients
- FOR THE VINAIGRETTE:
- 1 to 2 cloves garlic, grated
- 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)
- Fine salt, for pasta water
- 1/3 cup pine nuts
- 2 handfuls baby arugula
- 1/3 cup freshly grated parmesan cheese, 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
1. In a jar with a tight-fitting lid, add the garlic, kosher salt, black pepper, lemon zest, lemon juice, white balsamic vinegar, Dijon mustard and olive oil.
2. Secure the lid and shake well to combine. Set aside.
3. Bring a large pot of water to a boil. Once boiling, add about 2 tablespoons of fine salt and the dry pasta.
4. Cook according to package directions, stirring occasionally.
5. Drain the pasta and immediately rinse with cold water. Drain well.
6. In a small dry skillet over medium to medium-low heat, toast the pine nuts until fragrant and golden brown, about 6 minutes, tossing occasionally. Watch carefully to prevent burning. Set aside to cool.
7. In a large bowl, combine the cooled pasta, arugula, toasted pine nuts, grated parmesan and sliced basil.
8. Shake the dressing again and pour over the pasta mixture.
9. Toss well to combine and season with kosher salt and black pepper to taste.
10. Transfer to a serving bowl and garnish with extra basil, lemon slices, additional black pepper and parmesan if desired.
Notes
To make it a complete meal, add grilled chicken. Combine 2 teaspoons avocado oil, juice of 1/2 lemon, 1 tablespoon Italian seasoning, 1/2 teaspoon garlic powder, red pepper flakes and 3/4 teaspoon salt. Marinate 1 to 1 1/4 pounds thin-cut boneless skinless chicken breasts for 30 minutes, then grill 4 to 6 minutes per side until fully cooked. Let rest before slicing and adding to the salad.
Nutritional information is an estimate and provided for general guidance only.
Nutrition
- Serving Size: 1 cup
- Calories: 282 kcal
- Sugar: 2 g
- Sodium: 197 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 3 mg