Lemon Basil Pasta Salad
Add this light and zesty Lemon Basil Pasta Salad to your summer menu! This pasta salad is refreshing, flavorful and packed with fresh veggies. The perfect side dish to bring to your next cookout or picnic and makes a healthy weeknight dinner!
Servings: 8
Ingredients
- 16 oz farfalle (bowtie) pasta
- Salt, to taste
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen peas thawed
- 1/3 cup fresh basil chopped
- 1/4 cup freshly shaved parmesan cheese
For the Lemon Vinaigrette:
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 3 Tbsp white wine vinegar
- 2 Tbsp finely minced shallots
- 3 cloves garlic minced
- 2 tsp Dijon mustard
- 2 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of water to a boil, sprinkle in some salt, and cook the pasta according to the package directions until al dente.
- Grate the zucchini using a box grater and gently squeeze out the water using a clean kitchen towel or paper towels.
- To make the lemon vinaigrette, whisk together all the ingredients until smooth and creamy. Set aside.
- Drain and rinse the pasta with cold water to stop the cooking process.
- In a large bowl, mix together the cooked pasta, grated zucchini, peas, basil and half of the lemon vinaigrette, stirring well.
- Cover and refrigerate the pasta salad for at least one hour before serving. When ready to serve, let the pasta salad warm up to room temperature for about 20 minutes before serving. Toss with the remaining vinaigrette and add the freshly shaved parmesan cheese. Enjoy!
Nutrition
Serving: 1/8th of recipe | Calories: 357kcal | Carbohydrates: 49.3g | Protein: 9.2g | Fat: 15.2g | Saturated Fat: 2.4g | Cholesterol: 1.2mg | Sodium: 106.5mg | Fiber: 4.3g | Sugar: 4.3g