Lemon Basil Pasta Salad with Peas
A fresh and vibrant lemon basil pasta salad with sweet peas, tossed in a light olive oil and lemon dressing. This healthy, vegetarian cold pasta salad is perfect for summer meals, meal prep, and potlucks.
Servings: 4 servings
Calories: 350kcal
Cost: 2
Equipment
- large pot
- colander
- mixing bowl
- whisk
- knife
- cutting board
Ingredients
- 12 oz fusilli or farfalle pasta
- 1 cup frozen peas
- 1/3 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 lemon zest
- 1 clove garlic, finely grated
- 1/2 tsp salt
- black pepper to taste
- 1/2 cup Parmesan or Pecorino Romano, grated
- 1/4 cup pine nuts or toasted walnuts (optional)
- 1 handful fresh basil leaves, torn
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions.
- Add peas during the last 30 seconds of cooking, then drain pasta and peas together.
- Cool pasta and peas by spreading on a tray or rinsing briefly under cold water.
- Whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper to make the dressing.
- Combine cooled pasta and peas in a large bowl. Add most of the dressing and toss well.
- Add grated cheese and optional nuts, then toss again to combine.
- Refrigerate for at least 45 minutes to allow flavors to develop.
- Before serving, add fresh basil and remaining dressing. Toss gently and adjust seasoning.
Notes
Cool pasta completely before adding dressing to prevent absorption issues. Add fresh basil just before serving to keep it vibrant. Reserve some dressing to refresh the salad after chilling. Toast nuts for enhanced flavor if using.