Lemon Basil Pasta Salad
An easy and fresh pasta salad for summer. Make lemon basil pasta salad for a healthy lunch or side dish, with some optional protein add-ons.
Servings: 6
Equipment
- small blender with blender cup optional (see instructions)
Ingredients
Pasta Salad
- ½ lb uncooked orecchiette pasta about half a box
- 2 cups frozen green peas thawed
- ⅓ cup grated parmesan
- ¼ cup thinly sliced basil
- 1 Tbsp lemon zest from about 1 lemon
- fresh ground pepper to taste
Lemon Vinaigrette
- ⅓ cup olive oil
- ⅓ cup fresh lemon juice about 1-1 1/2 lemons
- 2 cloves garlic
- 1 tsp dijon mustard
- ½ tsp honey
- 1 ½ tsp salt
Instructions
- Cook pasta in salted water, according to package directions. Drain and cool.
- In a small blender, combine all the vinaigrette ingredients and blend until smooth, about 20-seconds. If you don't have a blender, mince garlic and whisk with other vinaigrette ingredients in a small bowl.
- To a large mixing bowl, add cooked pasta, peas, parmesan, basil, pepper, and vinaigrette. Toss until everything is well coated in dressing. Serve as a side dish or with protein of choice, and enjoy!
Notes
Storage: lemon basil pasta salad will stay good in the fridge for up to four days. Toss in dressing before storing in an airtight food container.
Protein topping ideas: rotisserie chicken, boiled eggs, canned salmon, canned tuna, cubed tofu, leftover chicken thighs.
Nutrition
Serving: 1cup | Calories: 325kcal | Carbohydrates: 40g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 5mg | Sodium: 844mg | Potassium: 206mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1367IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 2mg