Description
Lemon Basil Parmesan Pasta Salad is a refreshing and vibrant dish that brings together zesty lemon, fragrant basil, nutty pine nuts, and peppery arugula. Perfect for spring and summer gatherings, this easy-to-make salad is versatile enough to serve as a light main course or a delightful side dish at barbecues and picnics. With its bright flavors and nutritious ingredients, this pasta salad will quickly become a favorite in your culinary repertoire. Whether you’re hosting a gathering or looking for a quick weeknight meal, this recipe promises to impress with minimal effort.
Ingredients
Scale
- 1 pound bowtie pasta
- 1/3 cup pine nuts
- 2 handfuls baby arugula
- 1/3 cup freshly grated parmesan cheese
- 1/4 cup fresh basil leaves
- 1 to 2 cloves garlic (grated)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon dijon mustard
- 3 tablespoon extra virgin olive oil
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse with cold water.
- Toast pine nuts in a dry skillet over medium heat until golden brown.
- Whisk together garlic, salt, black pepper, lemon zest, lemon juice, vinegar, mustard, and olive oil to make the vinaigrette.
- In a large bowl, combine cooked pasta, toasted pine nuts, arugula, parmesan cheese, and basil. Pour the vinaigrette over the salad and toss gently.
- Season with salt and pepper to taste. Serve immediately or chill before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Boiling, Toasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg