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Meyer Lemon Basil Pasta Salad
4.4 from 15 votes

Meyer Lemon Basil Pasta Salad

Meyer lemon, fresh basil and ripe green olives give this summery pasta salad a lovely twist. Perfect for potlucks, picnics, barbecues.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 8 servings
Calories: 272 kcal
Course: Salad
Cuisine: Italian

Ingredients

  • 12 ounces fusilli pasta for gluten free, substitute your favorite certified GF pasta, tricolor
  • 1/4 cup basil roughly chopped, fresh
  • 1/2 cup olive ripe, green or black, drained and sliced into rounds
  • 1/3 cup lemon juice freshly squeezed Meyer lemon
  • 1 1/2 tablespoons mayonnaise
  • 2 teaspoons agave nectar or honey
  • 1/4 cup extra virgin olive oil
  • 1/3 cup Parmesan Cheese shredded
  • salt freshly ground
  • black pepper freshly ground

Instructions

    Cup of Yum
  1. Cook the fusilli pasta according to package directions till tender. Drain. Run cool water over the pasta till it returns to room temperature. Shake dry and return to pot or place in a large mixing bowl. Stir in the basil and sliced olives.
  2. In a blender, combine Meyer lemon juice, mayonnaise, agave nectar and a pinch of salt and black pepper. Blend on low till well mixed.
  3. Cover the blender and open the pour spout. While the blender runs, slowly drizzle the extra virgin olive oil into the dressing till the mixture is emulsified.
  4. Taste the dressing. Add salt and pepper to taste. Pour the dressing over the pasta salad. Add the parmesan cheese. Toss gently till the salad is well combined. Season with additional salt and pepper to taste, if desired.
  5. Serve at room temperature or chilled. Salad can be made up to a day ahead; refresh with additional olive oil if needed before serving.

Notes

  • Dairy Free Modification: Omit the parmesan cheese, add another tablespoon of mayonnaise to the dressing when blending. 
  • Dairy Free Modification:
  • Omit the parmesan cheese, add another tablespoon of mayonnaise to the dressing when blending. 
  • Gluten Free Modification: Use gluten free fusilli pasta instead of tricolor fusilli; make sure all of your ingredients are certified GF.
  • Gluten Free Modification:
  • Use gluten free fusilli pasta instead of tricolor fusilli; make sure all of your ingredients are certified GF.
  • To keep the salad Vegetarian, make sure you use a vegetarian rennet-free parmesan cheese.
  • To keep the salad Vegetarian, make sure you use a vegetarian rennet-free parmesan cheese.

Nutrition Information

Calories 272kcal (14%) Carbohydrates 34g (11%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 4mg (1%) Sodium 214mg (9%) Potassium 110mg (2%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 110IU (2%) Vitamin C 4mg (4%) Calcium 61mg (6%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 272

% Daily Value*

Calories 272kcal 14%
Carbohydrates 34g 11%
Protein 7g 14%
Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 214mg 9%
Potassium 110mg 2%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 110IU 2%
Vitamin C 4mg 4%
Calcium 61mg 6%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.