Lemon Basil Pasta Salad
Published: January 1, 2024
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Ingredients
Salad
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
Dressing
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.