Lemon Basil Parmesan Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cooked pasta tossed with peppery arugula, fresh basil, parmesan, toasted pine nuts, and a bright lemon vinaigrette. A fresh, herbaceous side perfect for spring and summer meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 to 2 cloves garlic (grated (2 cloves if small))
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon dijon mustard
- 3 tablespoon extra virgin olive oil
- 1 pound bowtie pasta (or other small pasta of choice)
- fine salt (for seasoning pasta water)
- 1/3 cup pine nuts
- 2 handfuls baby arugula ((I eyeball this))
- 1/3 cup parmesan cheese (freshly grated, plus more for serving)
- 1/4 cup thinly sliced fresh basil leaves (plus more for serving (optional))
- kosher salt (to taste)
- freshly ground black pepper (to taste)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 10m
- Sodium
- 754mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 177mg
- Calcium
- 62mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 754MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.