0 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
5 mins
Total Time
25 mins
Servings: 8 servings
Calories: 272 kcal
Course:
Salad
Cuisine:
Italian
Ingredients
- 12 ounces tricolor fusilli pasta (for gluten free, substitute your favorite certified GF pasta)
- 1/4 cup roughly chopped fresh basil
- 1/2 cup ripe green or black olives, drained and sliced into rounds
- 1/3 cup freshly squeezed Meyer lemon juice
- 1 1/2 tablespoons mayonnaise
- 2 teaspoons agave nectar or honey
- 1/4 cup extra virgin olive oil
- 1/3 cup shredded Parmesan cheese
- Salt and freshly ground black pepper
Instructions
- 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.
- In a blender, combine Meyer lemon juice, mayonnaise, agave nectar and a pinch of salt and black pepper. Blend on low till well mixed.
- 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.
- 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.
- Serve at room temperature or chilled. Salad can be made up to a day ahead; refresh with additional olive oil if needed before serving.
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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
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
110IU
(2%)
Vitamin C
4mg
(4%)
Calcium
61mg
(6%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 8servings
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.