Lemon Parmesan Pasta Salad
Lemon Parmesan Pasta Salad
Ingredients
For the Pasta Salad
- 8 ounces pasta, cooked and rinsed
- arugula, as needed
- 1/2 cup pine nuts, toasted
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon fresh basil, chopped
For the Lemon Caper Dressing
- 1 lemon, juiced
- 1 lemon, zested
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon capers
- 1 teaspoon caper brine
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to cool it down and prevent sticking. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the lemon caper dressing. In a medium bowl, combine the fresh lemon juice, lemon zest, olive oil, salt, black pepper, capers, caper brine, maple syrup, and Dijon mustard. Whisk vigorously until the dressing is well emulsified and creamy.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooled and rinsed pasta, arugula (to your desired amount), toasted pine nuts, grated Parmesan cheese, and chopped fresh basil.
⏱️ 3 min
- 4
Pour the prepared lemon caper dressing over the pasta mixture. Toss everything together thoroughly, ensuring all ingredients are evenly coated with the dressing.
⏱️ 2 min
- 5
Taste the pasta salad and adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired. Serve immediately or chill for later.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Parmesan Pasta Salad
For the Pasta Salad
- 8 ounces pasta, cooked and rinsed
- arugula, as needed
- 1/2 cup pine nuts, toasted
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon fresh basil, chopped
For the Lemon Caper Dressing
- 1 lemon, juiced
- 1 lemon, zested
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon capers
- 1 teaspoon caper brine
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to cool it down and prevent sticking. Set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the lemon caper dressing. In a medium bowl, combine the fresh lemon juice, lemon zest, olive oil, salt, black pepper, capers, caper brine, maple syrup, and Dijon mustard. Whisk vigorously until the dressing is well emulsified and creamy.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled and rinsed pasta, arugula (to your desired amount), toasted pine nuts, grated Parmesan cheese, and chopped fresh basil.
⏱️ 3 min - 4
Pour the prepared lemon caper dressing over the pasta mixture. Toss everything together thoroughly, ensuring all ingredients are evenly coated with the dressing.
⏱️ 2 min - 5
Taste the pasta salad and adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired. Serve immediately or chill for later.
⏱️ 5 min