Lemon Basil Pasta Salad
There’s something about the combination of fresh basil and bright lemon that instantly tastes like summer in a pasta salad. This Lemon Basil Pasta Salad is addicting and effortless, and goes well with any main. The main trick is to let the lemon basil dressing marinade while the pasta water boils, letting time do most of the work for you!
Ingredients
For the dressing:
- ½ cup good olive oil
- 3 lemons juice and zest
- 1 garlic clove minced
- 1 teaspoon garlic powder
- ½t teaspoon kosher salt to taste
- freshly ground black pepper to taste
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 1 living basil plant leaves only, sliced thin
For the pasta salad:
- 1 lb short-form pasta such as fusilli, penne, or farfalle
- ¼ cup parmesan cheese finely grated
Instructions
- Cook the pasta. Boil pasta according to package instructions in well-salted water. Drain and set aside to cool slightly.
- Make the infused dressing. While the water boils, prepare the dressing. To a large mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, garlic powder, Dijon mustard, honey, salt and pepper and whisk to combine. Wash the basil leaves and slice them into small pieces. Add half of the chopped basil leaves to the large mixing bowl and stir. Set the other half aside. Let the lemon basil vinaigrette sit while the water boils and the pasta finishes cooking—this allows the flavors to infuse into the oil.
- Toss the salad. Add the warm or cooled pasta to the bowl with the dressing. Toss the pasta salad thoroughly until the pasta is evenly coated with the lemon basil vinaigrette.
- Serve or chill. Before serving, add the remaining basil and parmesan cheese and toss to combine. Option to refrigerate the pasta salad to serve cold. Store for up to three days, adding a little bit of olive oil and lemon juice if needed after the first day.
Video
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