Lemon Basil Pasta Salad

LEMON BASIL PASTA SALAD** 🍋🌿 This right here is sunshine in a bowl—bright, fresh, and packed with flavor! It’s the ultimate make-ahead dish for BBQs, potlucks, or a quick lunch that tastes even better the next day. And yes... my kids are obsessed.

By @hi.itshollyb

Original recipe source

Lemon Basil Pasta Salad

Cook time: 15 minutes

Servings: 6

Ingredients

  • 1 tablespoon salt
  • 1 pound ditalini pasta
  • 0.5 cup white wine vinegar
  • 0.5 cup olive oil
  • 0.25 cup fresh lemon juice
  • 1 clove garlic
  • 0.67 cup pine nuts
  • 0.75 cup grated parmesan
  • 0.5 cup fresh basil
  • 1 cup arugula
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper
  • 0.25 cup grated parmesan

Instructions

  1. Fill a large pot with water and a generous amount of salt; bring to a boil over high heat.
  2. Add 1 lb of ditalini pasta to the boiling water and cook for 8-10 minutes, or until al dente.
  3. Drain the pasta in a colander and rinse under cold water to stop the cooking process; let it drain completely.
  4. In a small bowl, whisk together 1/2 cup white wine vinegar, 1/2 cup olive oil, 1/4 cup fresh lemon juice, and 1 clove of minced garlic until well combined.
  5. In a large bowl, toss together the cooked pasta, 2/3 cup pine nuts, 3/4 cup grated Parmesan, and 1/2 cup thinly sliced fresh basil.
  6. Add 1 cup arugula, the prepared dressing, and salt and pepper to taste to the pasta mixture; toss until all ingredients are evenly combined.
  7. Cover the bowl with plastic wrap and chill the salad in the refrigerator for at least 2 hours to allow the flavors to meld.
  8. Before serving, sprinkle additional Parmesan cheese over the top of the pasta salad.
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