Meyer Lemon Basil Pasta Salad
You can never have too many salad recipes, so give Meyer Lemon Basil Pasta Salad a try. For 50 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains around 7g of protein, 12g of fat, and a total of 271 calories. This recipe serves 8. A few people made this recipe, and 18 would say it hit the spot. Head to the store and pick up agave nectar, parmesan cheese, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 20 minutes. It is brought to you by Tori Avey. Overall, this recipe earns a not so outstanding spoonacular score of 37%. Dinner Tonight: Pasta with Meyer Lemon and Basil, Chopped Kale Salad with Meyer Lemon Vinaigrette (with an easy Meyer lemon substitute), and Meyer Lemon & Basil Sorbet are very similar to this recipe.
Servings: 8
Ingredients:
2 tsp agave nectar or honey
1/2 cup ripe green or black olives, drained and sliced into rounds
1/4 cup extra virgin olive oil
1/4 cup roughly chopped fresh basil
12 oz. tricolor fusilli pasta
1 1/2 tbsp mayonnaise
1/3 cup freshly squeezed Meyer lemon juice
1/3 cup shredded parmesan cheese
Salt and freshly ground black pepper
Equipment:
mixing bowl
blender
pot
Cooking instruction summary:
Cook the fusilli pasta according to package directions till tender. Drain. Run cool water over the pasta till it returns to room temperature. Shake dry and return to pot or place in a large mixing bowl. Stir in the basil and sliced olives.In a blender, combine Meyer lemon juice, mayonnaise, agave nectar and a pinch of salt and black pepper. Blend on low till well mixed.Cover the blender and open the pour spout. While the blender runs, slowly drizzle the extra virgin olive oil into the dressing till the mixture is emulsified.Taste the dressing. Add salt and pepper to taste. Pour the dressing over the pasta salad. Add the parmesan cheese. Toss gently till the salad is well combined. Season with additional salt and pepper to taste, if desired. Serve at room temperature or chilled. Salad can be made up to a day ahead; refresh with additional olive oil if needed before serving.Dairy Free Modification: Omit the parmesan cheese, add another tablespoon of mayonnaise to the dressing when blending. Gluten Free Modification: Use gluten free fusilli pasta instead of tricolor fusilli; make sure all of your ingredients are certified GF.To keep the salad Vegetarian, make sure you use a vegetarian rennet-free parmesan cheese.
Step by step:
1. Cook the fusilli pasta according to package directions till tender.
2. Drain. Run cool water over the pasta till it returns to room temperature. Shake dry and return to pot or place in a large mixing bowl. Stir in the basil and sliced olives.In a blender, combine Meyer lemon juice, mayonnaise, agave nectar and a pinch of salt and black pepper. Blend on low till well mixed.Cover the blender and open the pour spout. While the blender runs, slowly drizzle the extra virgin olive oil into the dressing till the mixture is emulsified.Taste the dressing.
3. Add salt and pepper to taste.
4. Pour the dressing over the pasta salad.
5. Add the parmesan cheese. Toss gently till the salad is well combined. Season with additional salt and pepper to taste, if desired.
6. Serve at room temperature or chilled. Salad can be made up to a day ahead; refresh with additional olive oil if needed before serving.Dairy Free Modification: Omit the parmesan cheese, add another tablespoon of mayonnaise to the dressing when blending. Gluten Free Modification: Use gluten free fusilli pasta instead of tricolor fusilli; make sure all of your ingredients are certified GF.To keep the salad Vegetarian, make sure you use a vegetarian rennet-free parmesan cheese.
Nutrition Information:
covered percent of daily need
