Lemon Basil Pasta Salad
User Reviews
5
Lemon Basil Pasta Salad
Description
The Lemon Basil Pasta Salad features small pasta cooked until just tender, then rinsed with cold water to cool and prevent sticking. The dressing is prepared by blending mayonnaise with packed fresh basil leaves, lemon juice, and optionally minced garlic, along with salt to taste. This combination yields a smooth, herb-infused dressing with a pale green color and fresh aroma.
Once the pasta is cooled, it is combined with the chilled dressing, grated Asiago cheese for sharpness, and toasted pine nuts for crunch and a nutty flavor. Lemon zest integrates bright citrus oils that complement the fresh basil, while seasoning is adjusted with salt and pepper to balance flavors. Chilling the assembled salad helps the flavors meld together, and additional fresh basil can be added as a garnish just before serving for visual appeal and enhanced brightness.
This salad is well suited as a refreshing accompaniment for summer meals or barbecues, providing a creamy but fresh profile that pairs well with grilled meats or vegetables.
Ingredients
- 1/2 lb pasta used small penne
- salt
- 1/2 cup mayonnaise brand Duke's used
- 1 cup basil leaves packed, plus extra for garnish
- 1 clove garlic minced, optional
- 1 Tbsp lemon juice
- lemon zest of one
- 1/4 cup Asiago cheese grated, or other aged Italian cheese
- 3 Tbsp pine nuts toasted, add more to taste
Instructions
- Make the dressing by putting the mayo, basil, lemon juice, and garlic, if using, and a pinch of salt into a small food processor. You can also use an immersion blender.
- Process, scraping down the sides of the machine as needed, until the mayo is pale green and smooth. You'll see little flecks of basil in the dressing. Taste to add more salt or lemon juice. Scrape the mayo into a small airtight container and chill. Note: the mayo will thicken as it chills. You can do this a day or two ahead if you like.
- Cook the pasta in plenty of well salted water until al dente. Drain and rinse in cold water.
- Combine the chilled mayo with the pasta, lemon zest, grated cheese, and toasted pine nuts. Add salt and pepper to taste. Note: For this particular salad I like to wait until the pasta has cooled completely before combining with the chilled dressing so the mayo clings to the penne rather than melting into it.
- Chill until ready to serve. I like to add a little more fresh basil right before serving: stack and tightly roll a few leaves, then very thinly slice crosswise into shreds with a sharp knife. The pasta salad will keep for 3-4 days in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 188mg | 8% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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