An elegant Pasta Salad yet so easy to make.
Sometimes less is more. The red and green colors are highlighted against the Pasta and the texture of course Pepper and Parmesan Cheese paint a lovely picture.
A hint of Lemon really adds to the flavor of this dish. Enjoy this with a nice buttery Chardonnay and a hearty crusty bread on the side. Great for a luncheon or a light summertime dinner on the veranda.
Penne Pasta is what I selected to use in this recipe. Whenever I work with or eat Penne I often think of the many different pronunciations I have heard for this type of pasta, from penny to just plain pen. I think in the Italian language all the letters are pronounced so I have always said pen-neh.
LEMON BASIL PASTA SALAD
- 1 Pound Penne Pasta
- Juice and Zest from 1 Large Lemon
- 1 & 1/2 Pints Cherry Tomatoes, cut in half
- 1 & 1/2 Cups Parmesan Cheese, shredded
- 1/2 Cup Fresh Basil, chiffonade-loosely packed
- 1/2 Cup + 1/4 Olive Oil
- Freshly Cracked Black Pepper
Directions:
1. Cook Penne according to package directions. Drain and rinse under cold water.
2. In a large bowl add the Penne, Lemon Juice and Zest, Cherry Tomatoes, Parmesan Cheese, Basil and 1/2 Cup of the Olive Oil. Give your Pepper Mill a few good turns over all, then gently fold all the ingredients together.
3. Cover the Pasta and refrigerate until you are ready to serve. Just prior to serving, drizzle the last 1/4 cup of Extra Virgin Olive Oil over the Pasta and stir well. Pasta absorbs sauces and liquids so by adding the last portion of Olive Oil just before serving, this will ensure your Pasta is not dry.
Recipe by: Hot Dish Homemaker