Description

Lemon Basil Parmesan Pasta Salad is a super simple yet flavorful spring or summer dish featuring tender pasta, peppery arugula, fresh basil, parmesan cheese, and toasted pine nuts tossed in a bright lemon vinaigrette.

Ingredients

FOR THE VINAIGRETTE:

1 to 2 cloves garlic, grated
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 small pasta of choice)
Fine salt, for pasta water
1/3 cup pine nuts
2 handfuls baby arugula
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

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Instructions

1. In a jar with a tight-fitting lid, combine garlic, kosher salt, black pepper, lemon zest, lemon juice, white balsamic vinegar, Dijon mustard, and olive oil. Secure the lid and shake well to combine. Set aside.

2. Bring a large pot of water to a boil. Add a generous palmful of fine salt (about 2 tablespoons) and the dry pasta.

3. Cook according to package directions, stirring occasionally.

4. Drain the pasta and immediately rinse with cold water. Drain well.

5. In a small dry skillet over medium to medium-low heat, toast the pine nuts until fragrant and golden brown, about 6 minutes, tossing occasionally. Watch carefully to prevent burning. Set aside to cool.

6. In a large bowl, combine the cooled pasta, arugula, toasted pine nuts, grated Parmesan, and sliced basil.

7. Shake the vinaigrette again and pour over the pasta mixture.

8. Toss well to combine. Taste and season with additional kosher salt and black pepper as desired.

9. Transfer to a serving bowl and garnish with extra basil, lemon slices, black pepper, and Parmesan before serving.

Notes

Make it a meal by adding grilled chicken. Combine 2 teaspoons avocado oil, juice of 1/2 lemon, 1 tablespoon Italian seasoning, 1/2 teaspoon garlic powder, red pepper flakes, and 3/4 teaspoon salt. Marinate 1 to 1-1/4 pounds thin-cut boneless skinless chicken breasts for 30 minutes, then grill 4 to 6 minutes per side until fully cooked. Rest before slicing and adding to the salad.

Nutritional information is an estimate and provided as a general guideline only.