Description
A refreshing Lemon Pasta Salad made with al dente pasta, zingy lemon dressing, fresh herbs, and crunchy pine nuts.
Ingredients
Scale
- 8 oz (220 grams) short cut pasta (fusilli, penne, or shells)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- Zest of 2 lemons
- 1 teaspoon honey
- 1/4 teaspoon grated garlic
- 1/2 teaspoon salt (plus more to taste)
- 3 tablespoons fresh basil (chopped)
- 3 tablespoons fresh parsley (chopped)
- 1/4 cup shaved parmesan
- 2 tablespoons toasted pine nuts
- Freshly ground black pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and rinse under cold water.
- In a glass jar, combine the olive oil, lemon juice, lemon zest, honey, grated garlic, and salt. Shake until well mixed.
- In a large bowl, mix the cooled pasta with the dressing. Stir in the chopped basil and parsley, and season to taste with more salt and lemon juice if desired.
- Serve the salad topped with shaved parmesan and toasted pine nuts, finishing with freshly ground black pepper.
Notes
Store leftovers in an airtight container in the fridge for up to three days. For a low-sugar version, eliminate the honey.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg