Lemon Basil Pasta Salad

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Lemon basil pasta salad is a bright, fresh take on the traditional summer side dish. Pasta gets tossed in a creamy citrusy dressing and studded with basil, peas, and pine nuts.

Prep Time5

Cook Time12

Total Time17

Course: Dinner, Lunch, Pasta, Side Dish

Cuisine: American

Servings:

Calories: 240kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

1 lb short pasta
1/4 cup extra virgin olive oil
1/4 cup white vinegar red wine vinegar can be substituted
1 tbsp mayonnaise
3 tbsp fresh lemon juice
1 - 1 1/2 cups frozen peas thawed
1/4 cup pine nuts
1/4 cup fresh basil chiffonade
1/2 cup shredded Parmesan cheese + extra for garnish, if desired
salt & pepper to taste

US Customary - Metric

Instructions

Boil the noodles in salted water according to the package instructions to al dente. Immediately strain the pasta and run under cold water until completely cooled.
1 lb short pasta
Transfer the cooled and drained pasta to a large mixing bowl. Add the peas, pine nuts, basil, and parmesan cheese then gently toss to combine.
1 - 1 1/2 cups frozen peas, 1/4 cup pine nuts, 1/4 cup fresh basil, 1/2 cup shredded Parmesan cheese
Add the oil, vinegar, mayo, and lemon juice to a small mixing bowl. Whisk together to evenly combine. Pour this mixture over the pasta, again gently tossing just until everything's evenly combined. Season with salt & pepper, to taste.
1/4 cup extra virgin olive oil, 1/4 cup white vinegar, 1 tbsp mayonnaise, 3 tbsp fresh lemon juice, salt & pepper
Cover & chill for 1-2 hours.
Serve with extra Parmesan for garnish, if desired.

Notes

Cool the pasta faster by running it under cold water.
Make it a full meal by adding grilled or rotisserie chicken.
Not a fan of peas? That's fine skip them in favor of other veggies you like. Grilled asparagus, sun dried tomatoes, or fresh halved cherry tomatoes would all go well in this.
For extra zip, zest the lemon before squeezing out the juice and include the zest in the pasta salad.

Nutrition