Description
A refreshing and vibrant pasta salad featuring lemon, basil, and parmesan, perfect for summer gatherings or quick weeknight meals.
Ingredients
- 1 to 2 cloves garlic (grated, 2 cloves if small)
- 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
- 1 pound bowtie pasta (or other small pasta of choice)
- Fine salt (for seasoning pasta water)
- 1/3 cup pine nuts
- 2 handfuls baby arugula
- 1/3 cup Parmesan cheese (freshly grated, plus more for serving)
- 1/4 cup thinly sliced fresh basil leaves (plus more for serving)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Make the vinaigrette: In a small bowl, whisk together the garlic, kosher salt, black pepper, lemon zest, lemon juice, white balsamic vinegar, Dijon mustard, and olive oil. Set aside.
- Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine the cooked pasta, pine nuts, baby arugula, Parmesan cheese, and basil.
- Pour the vinaigrette over the salad, and toss gently to coat. Season with additional kosher salt and black pepper as needed.
- Serve immediately, or refrigerate for about 30 minutes to allow flavors to meld.
Notes
For an added touch, consider garnishing with extra basil and parmesan. If you prefer a creamier texture, add a dollop of Greek yogurt or sour cream.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian