Description
A refreshing and zesty Basil Lemon Pasta Salad that combines al dente pasta with a tangy lemon and white wine vinegar dressing, complemented by fragrant fresh basil, toasted pine nuts, and savory Parmesan shavings. Perfect as a light lunch or a vibrant side dish for any occasion.
Ingredients
Pasta
- 1 pound pasta (campanelle recommended)
Dressing
- ¼ cup white wine vinegar
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 8 cracks black pepper (or to taste)
Add-Ins
- ⅓ cup pine nuts
- ½ cup Parmesan cheese (shavings)
- ¼ cup fresh basil (thinly sliced)
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the pasta until al dente, about 8-10 minutes depending on pasta type. Drain and rinse under cold water to stop the cooking process and chill the noodles.
- Prepare the dressing: While the pasta cooks, combine white wine vinegar, extra virgin olive oil, and lemon juice in a jar. Seal and shake vigorously until well combined.
- Toss the salad: In a large bowl, mix the chilled pasta with the dressing and pine nuts. Then add fresh cracked black pepper, thinly sliced basil, and Parmesan shavings. Toss gently to combine all ingredients evenly.
- Chill before serving: Refrigerate the salad for at least 2 hours to allow flavors to meld and serve cold or at room temperature.
Notes
- Use campanelle or a similarly shaped pasta that holds the dressing well.
- To toast pine nuts, place them in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes.
- The salad can be prepared a day ahead and kept refrigerated to enhance flavors.
- For a nut-free option, omit pine nuts or substitute with toasted sunflower seeds.
- Add extra Parmesan or fresh basil as garnish if desired.
