Description
A refreshing Lemon Basil Parmesan Pasta Salad featuring tender bowtie pasta tossed with a zesty homemade lemon vinaigrette, pine nuts, baby arugula, freshly grated parmesan cheese, and sliced fresh basil. This vibrant salad is perfect for picnics, potlucks, or as a light summer meal.
Ingredients
Units
Scale
For the Vinaigrette:
- 1 to 2 cloves garlic, grated (use 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 (adjust as desired)
- 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
- 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 extra virgin olive oil. Shake well to mix.
- Make the Pasta Salad: Boil salted water, cook pasta per package instructions, drain, rinse with cold water, toast pine nuts until golden, then combine pasta, arugula, pine nuts, parmesan, and basil in a bowl. Pour vinaigrette, toss, season with salt and pepper. Serve topped with basil leaves, lemon slices, black pepper, and extra parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 7mg
