Lemon Basil Pasta Salad!

Pasta salads and summer just go together in my book.

But then add some fresh basil, a squeeze of lemon and a healthy dose of Parmesan cheese and you have a meal that is quick enough for a weeknight dinner, but tastes special enough to share with friends at picnics and barbecues!

Even better? It’s ready in just 15 minutes.

It’s light, refreshing and everyone enjoys it. I’m confident you’ll have this simple salad on repeat this summer!

Lemon Basil Pasta Salad

1 pound fusilli, penne, or bowtie pasta

¼ cup white wine vinegar

¼ cup good quality extra virgin olive oil

3 tablespoons fresh lemon juice

salt and pepper to taste

⅓ cup pine nuts, lightly toasted

1/2 cup good quality Parmesan, shredded*

¼ cup fresh basil sliced thin (about 10-12 basil leaves)

In a large pot of salty water, bring noodles to a boil and prepare al dente. Drain and rinse with cold water to shock pasta. Meanwhile, combine white wine vinegar, olive oil, and lemon juice in a jar and shake well. In a large bowl toss pasta with dressing and pine nuts. Add fresh cracked pepper and salt, basil and Parmesan. Mix and enjoy!

*I always recommend buying the block of Parmesan and shredding it yourself instead of purchasing pre-shredded cheese. It’s fresher, creamier and doesn’t contain the anti-caking agents.