Easy Lemon Basil Pasta Salad with Fresh Mozzarella
Easy Lemon Basil Pasta Salad with Fresh Mozzarella is the perfect light vegetarian side dish guaranteed to be a hit.
Servings: 6
Calories: 336kcal
Equipment
- Large Pot
- colander
- half-sheet pan
- Paper Towels
- Large Bowl
- whisk
- Silicone Spatula
- Lemon Zester
- Juicer
- Cheese Grater
Ingredients
For the Dressing
- 2 TBS Good Quality Olive Oil1
- ¼ c Fresh Lemon Juice2
- 1 TBS Lemon Zest2
- ½ teaspoon Kosher Salt
- ¼ teaspoon Freshly Ground Black Pepper
- ⅛ teaspoon Garlic Powder
- ⅛ teaspoon Onion Powder
- ¼ teaspoon Red Pepper Flakes
For the Pasta Salad
- 8 oz Mozzarella Pearls3 drained and dried
- 8 oz Dry Farfalle Pasta4
- 1 TBS Kosher Salt
- ½ c Fresh Basil Leaves5 chopped
- 2 oz Parmesan Cheese freshly grated.
Instructions
- Start a large pot of water to boil. Then, in a large bowl, whisk together the lemon juice, lemon zest, olive oil, salt, black pepper, garlic powder, onion powder, and red pepper flakes. Stir the mozzarella pearls into the dressing and let them sit for 10 to 15 minutes while you prepare the pasta so they absorb the citrus and salt. Set aside until ready to finish the pasta salad.
- Once the water comes to a boil, add one tablespoon of Kosher salt. Add the pasta and cook according to package directions until al dente; for me, that was 11 minutes.
- Drain the pasta in a colander and rinse briefly under cool water to stop the cooking. Line a half-sheet pan with a triple layer of paper towels, spread the pasta out into a single layer on the pan, and cover with another triple layer of paper towels. Press down gently on the top and allow it to sit for about five minutes to dry.
- Add the cooled pasta to the bowl with the mozzarella and dressing. Gently stir until there is no dressing left standing at the bottom of the bowl.
- Add the chopped basil and grated Parmesan cheese. Gently fold everything together. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Give it a light toss before serving, and taste for salt or an extra squeeze of lemon juice if needed.
- Yield 6 servings
Notes
- I used California Olive Ranch (100% California Extra Virgin).
- You will need either two medium lemons or one large. Zest the lemons first before juicing them.
- I like to lay the cooked pasta in a single layer between paper towels to dry it.
- You can also use rotini or penne in place of the Farfalle.
- Chop the basil leaves first before measuring them in a ½ cup measuring cup.
Nutrition
Calories: 336kcal | Carbohydrates: 30g | Protein: 17g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 36mg | Sodium: 1749mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 6mg | Calcium: 318mg | Iron: 1mg
