Description
A fresh and vibrant pasta salad made with tender rotini, fragrant basil, tangy lemon, and savory Parmesan cheese, tossed in a light citrus olive oil dressing. Perfect as a refreshing side dish for picnics, lunches, or grilled meals.
Ingredients
- 12 oz (340 g) rotini or fusilli pasta
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup cherry tomatoes, halved
- 1/3 cup fresh basil leaves, chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, finely diced
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until tender but still firm (al dente).
- Drain the pasta and rinse it under cold water to cool it quickly and stop the cooking process.
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper until well combined.
- Add the cooled pasta to the bowl along with cherry tomatoes, chopped basil, diced red onion, and grated Parmesan cheese.
- Gently toss everything together until the pasta is evenly coated with the lemon dressing.
- Taste and adjust seasoning if needed, adding extra lemon juice, salt, or Parmesan as desired.
- Refrigerate the salad for about 20 minutes before serving to allow the flavors to blend.
Notes
- For a heartier meal, add grilled chicken or shrimp.
- Diced cucumber or avocado can be mixed in for extra freshness.
- Toasted pine nuts or sliced almonds add a pleasant crunch.
- Mozzarella pearls or crumbled feta can replace Parmesan for a different flavor profile.
- If the salad seems dry after refrigeration, toss with a drizzle of olive oil or fresh lemon juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 310 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 8 mg
