Lemon Basil Pasta Salad
- PREP 10min
- COOK 25min
- TOTAL 35min
This lemon herb pasta salad can be prepared up to 8 hours in advance. Just cover and refrigerate, then bring it to room temperature or warm it slightly before serving. Keep in mind that as the salad sits, the basil in the dressing will lose some of its bright green color, but it still tastes absolutely delicious. We highly recommend making a little extra dressing to toss in right before serving to refresh the flavors!
You Will Need
- For the Pasta Salad
12 ounces (340 g) dry pasta like cavatappi, fusilli or penne
2 medium zucchini, sliced into long ¼-inch strips
1 red onion, sliced into ¼-inch rings
2 bell peppers, seeds removed and quartered
2 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper
- For the Lemon Basil Dressing
⅔ cup loosely packed fresh basil leaves
1 tablespoon Dijon mustard
1 teaspoon honey, plus more to taste
2 teaspoons lemon zest
⅓ cup (80 ml) fresh lemon juice
⅓ cup (80 ml) extra-virgin olive oil, plus more if needed
Fine sea salt and freshly ground black pepper
Directions
1Bring a large pot of salted water to a boil. Add the pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
2Meanwhile, heat a grill pan over medium heat or prepare an outdoor grill. Toss the zucchini, red onion, and bell peppers with 2 tablespoons of olive oil, and season generously with salt and pepper. Grill the vegetables, turning occasionally, until cooked through and the edges begin to brown, 8 to 10 minutes. (Note: If using a grill pan, you may need to work in batches). Once cool enough to handle, chop the vegetables into ½-inch pieces.
3In a food processor or blender, combine the basil, mustard, honey, lemon zest, and lemon juice. Blend, scraping down the sides of the bowl as needed. With the machine running, gradually drizzle in the olive oil and blend until creamy. (If the dressing is too thick, add 1 to 2 more tablespoons of olive oil.) Taste and adjust with salt and pepper.
4In a large bowl, toss the cooked pasta with the chopped grilled vegetables. Pour in enough dressing to coat everything nicely and mix well. Taste for seasoning and adjust with salt and pepper as needed. Serve immediately, or cover and refrigerate for up to 8 hours.
Adam and Joanne's Tips
- The nutrition facts provided are estimates.