Description
A light, refreshing pasta salad featuring lemon, basil, and Parmesan cheese, tossed with arugula and toasted almonds in a zesty vinaigrette. It makes an excellent side dish for spring or summer meals.
Ingredients
- 2 cloves garlic, finely grated
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil
- 1 pound bowtie or rotini pasta
- 1 tablespoon fine sea salt for boiling
- ⅓ cup sliced almonds, toasted
- 2 cups baby arugula
- ½ cup freshly grated parmesan cheese
- ¼ cup thinly sliced fresh basil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of water to a boil and add sea salt. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking.
- In a dry skillet over medium-low heat, toast almonds until golden, stirring often, about 4 minutes. Remove and let cool.
- In a jar with a tight lid, combine garlic, salt, pepper, lemon zest, lemon juice, vinegar, Dijon, and olive oil. Shake until fully blended.
- Place cooled pasta in a large bowl. Add arugula, toasted almonds, parmesan, and basil.
- Pour dressing over the salad and toss until evenly coated.
- Taste and season with additional salt or pepper if needed.
- Serve immediately or refrigerate up to 2 hours before serving for the flavors to meld.
Notes
- If serving later, keep dressing separate and toss just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American