Lemon Pasta Salad sparkles and shines compared to other pasta salads, and that’s no lie! Instead of mayo, this dish uses a bright, zesty lemon dressing that leaves quite a tangy sensation on the tongue. But don’t worry, the pasta in this Lemon Pasta Salad is just as tender as ever, accented with the crunch of pine nuts and the sharp goodness of parmesan. This is a pasta salad that will definitely outshine its competitors!
Ingredients
- 1 pound pasta, such as penne or campanelle
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1/3 cup pine nuts
- freshly cracked pepper, to taste
- 1/4 cup fresh basil, thinly sliced, plus more, whole leaves, to taste, for garnish
- 1/2 cup parmesan shavings
Directions
Step 1 –In a large pot of salted boiling water, cook the pasta until al dente, according to the package directions.
Step 2 –Drain the pasta and rinse it with cold water.
Step 3 –Combine the white wine vinegar, the olive oil, and the lemon juice in a jar, shaking well.
Step 4 –In a large bowl, toss the pasta with the dressing and the pine nuts.
Step 5 –Add the freshly cracked pepper, 1/4 cup of the sliced basil, and the parmesan shavings.
Step 6 –Refrigerate the pasta salad for at least 2 hours before serving.
Step 7 –Garnish with the extra basil leaves and serve.
