Lemon Basil Pasta Salad with Peas
This Lemon Basil Pasta Salad with Peas is a fresh, vibrant, and healthy cold pasta salad tossed in a bright homemade lemon basil dressing. Perfect for meal prep, summer meals, and light vegetarian dining.
Equipment
- large pot
- colander
- blender or food processor
- mixing bowl
- skillet
- mixing spoon
Ingredients
- 12 oz short pasta (fusilli, farfalle, or similar)
- 1 cup fresh basil leaves, packed
- 2 lemons (zest and juice)
- 1/4 cup extra virgin olive oil
- 2 tbsp water
- 1 clove garlic
- 1/2 tsp salt
- black pepper to taste
- 1 1/2 cups peas (fresh or frozen, thawed)
- 1/2 cup Parmesan cheese, grated
- 3 tbsp pine nuts
- extra basil leaves for garnish
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water until fully cooled.
- Prepare peas by thawing frozen peas under warm water or blanching fresh peas briefly, then draining well.
- Blend basil, lemon zest and juice, olive oil, water, garlic, salt, and pepper until a bright green dressing forms.
- Toast pine nuts in a dry skillet over medium heat until golden and fragrant, then set aside.
- In a large bowl, combine cooled pasta and peas. Add most of the dressing and toss well. Mix in half of the Parmesan.
- Cover and refrigerate for at least 45 minutes to allow flavors to develop.
- Before serving, toss with remaining dressing, adjust seasoning, and top with pine nuts, remaining Parmesan, fresh basil, and lemon zest.
Notes
Use fresh basil only for the best flavor. Do not over-blend the dressing to keep it bright and fresh. Chill the salad before serving for optimal taste. Reserve some dressing to refresh leftovers. Add Parmesan or keep it vegan with nutritional yeast.