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Lemon Basil Pasta Salad
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Reviews
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By:
Annette Whitehouse
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Lemon Basil Pasta Salad Recipe is refreshing and delicious using penne rigate pasta, artichoke hearts, cloves, red pepper, Parmesan cheese, basil leaves, olives, sun-dried tomatoes, lemon juice and zest.
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INGREDIENTS
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1 box (12 ounces) tri-color penne rigate pasta
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1 can (14 ounces) quartered artichoke hearts, drained and coarsely chopped
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2 garlic cloves, finely chopped
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1/2 cup drained and chopped roasted red peppers
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1/3 cup shredded Parmesan cheese
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1/4 cup chopped fresh basil leaves plus additional for garnish
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1/4 cup coarsely chopped pitted kalarnata olives
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3 tablespoons drained and chopped sun-dried tomatoes with herbs in oil plus 2 tablespoons oil
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2 tablespoons fresh lemon juice
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1 teaspoon lemon zest
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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DIRECTIONS
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1:
Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain. Rinse pasta under cold water and drain.
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2:
In large bowl, toss pasta with remaining ingredients until well blended. Cover and refrigerate at least 3 hours or up to 2 days. Serve garnished with basil.
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3:
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4:
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