Description
A vibrant, no-cook Italian-American pasta salad featuring campanelle pasta, zesty lemon vinaigrette, toasted pine nuts, and Parmesan. Bright, herbaceous, and perfect for make-ahead meals.
Ingredients
1 pound campanelle pasta
1/4 cup apple cider vinegar (sub for white wine vinegar)
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
8 cracks fresh black pepper
1/3 cup pine nuts
1/2 cup Parmesan shavings
1/4 cup fresh basil, thinly sliced
Instructions
Bring a large pot of well-salted water to a boil
Cook campanelle pasta 8-10 minutes until al dente, then drain and rinse under cold water
In a bowl, whisk vinegar, olive oil, lemon juice, and pepper to make vinaigrette
Toss cooled pasta with vinaigrette, then stir in pine nuts and Parmesan
Add basil just before serving
Chill for 2 hours to let flavors meld
Notes
Use any short pasta like farfalle or fusilli
Toast pine nuts until golden for better flavor
Add basil at the end to retain color
Chill in an airtight container for up to 24 hours
- Prep Time: 10
- Cook Time: 10
- Category: Side Dishes
- Method: No-cook with refrigeration
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg