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Creamy three-cheese pasta salad with basil and pine nuts in a glass bowl.

Lemon Pasta Salad

Jessica Harlan
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Side Dish
Cuisine Italian
Servings 12 servings
Calories 223 kcal

Ingredients
  

  • Kosher salt as needed
  • 1 pound pasta such as campanelle or rotini
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1/3 cup pine nuts
  • Freshly ground black pepper to taste
  • 1/4 cup fresh basil leaves thinly sliced
  • 1/2 cup Parmesan cheese shaved

Instructions
 

  • Bring salted water to a rolling boil in a large pot. Add the pasta and cook until al dente, usually about 10-12 minutes. Drain the pasta and set aside.
    Broken pasta being added to boiling water for cooking.
  • Combine the white wine vinegar, olive oil, and lemon juice in a jar. Secure the lid and shake until well mixed.
    Drizzle bottle with lemon-infused olive oil on a white background.
  • In a large mixing bowl, toss the cooled pasta with the prepared dressing. Stir in the pine nuts, seasoning with salt and pepper to taste.
    Colorful tri-colored pasta in a glass bowl.
  • Sprinkle the basil and Parmesan shavings over the pasta. Toss everything together until evenly coated.
    Creamy pasta salad with cheese, herbs, and a tangy dressing in a glass bowl.
  • Cover the bowl with plastic wrap and refrigerate before serving.

Nutrition

Calories: 223kcalCarbohydrates: 29gProtein: 7gFat: 9gSaturated Fat: 2gSodium: 70mgFiber: 1g
Keyword basil lemon pasta salad, lemon pasta salad
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