Description
A refreshing Basil Lemon Pasta Salad that captures the essence of summer gatherings.
Ingredients
Scale
- 2 cups pasta (your favorite type; whole wheat or gluten-free works wonderfully)
- 1/4 cup white wine vinegar (can substitute apple cider vinegar)
- 1/3 cup extra virgin olive oil (opt for high-quality for the best flavor)
- 3 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon black pepper (freshly cracked to enhance flavor)
- 1/3 cup pine nuts (toasted for nutty flavor)
- 1/4 cup parmesan shavings (can substitute nutritional yeast for vegan option)
- 1 cup fresh basil (the star ingredient)
Instructions
- Fill a large pot with salty water and bring it to a rolling boil. Add the pasta and cook until al dente. Drain the noodles and rinse them with cold water to stop the cooking process.
- In a jar, combine the white wine vinegar, extra virgin olive oil, and freshly squeezed lemon juice. Secure the lid tightly and shake well until the dressing is blended.
- In a large mixing bowl, add the cooled pasta along with the dressing and toasted pine nuts. Toss to coat all the noodles evenly, then sprinkle in fresh cracked black pepper, sliced basil, and delicate parmesan shavings.
- Cover the bowl and refrigerate the salad for at least 2 hours to allow the flavors to meld.
Notes
- For a vegan option, use nutritional yeast instead of parmesan.
- Allowing the salad to chill enhances the flavors.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 5 mg
Keywords: Basil Lemon Pasta Salad