Lemon Basil Pasta Salad
Every time I shop at Trader Joe's, I longingly look at their prepared sandwiches and salads. Often, they inspire me to make my own kosher-ized versions of them and this pasta salad is just one of those things. Pasta salad can often feel heavy, weighed down by lots of mayonnaise or heavy dressings and just aren't appealing to eat especially in the summer heat. This pasta salad is the exact opposite. Chock full of summer herbs and healthy veggies like broccoli and kale, it is dressed with a super lemony dressing and just enough cheese to make it interesting. It is bright, summery, and absolutely delicious on it's own but also makes a great side dish to any fish. I served this at a ladies get together and it was a HUGE hit. Highly recommended!
2 pounds Farfalle (bow tie) pasta
1 1/2 cups frozen peas (no need to defrost)
3 cups broccoli florets, (you can use frozen, make sure your florets are cut on the small side)
3 cups packed thinly shredded kale (you can also use shredded baby spinach but kale holds up better)
1 cup shredded Parmesan Cheese
1/3 cup sliced fresh basil
1/4 cup chopped fresh parsley
salt and pepper to taste
Boil the pasta in heavily salted water until Al-dente. In the meantime, place the frozen peas, broccoli, and kale at the bottom of a big bowl. Drain the pasta without rinsing it and pour it over the vegetables in the bowl. This will help wilt the kale, steam the broccoli, and defrost the peas. Let the pasta rest over the vegetables for 5 minutes. Whisk together the dressing and add it over the pasta while the pasta is still warm. Mix well, let the pasta absorb the dressing for a couple of minutes and then add in the Parmesan. Your pasta should still be a little warm and will help melt the cheese.Season with salt and pepper. Before serving mix in the fresh basil and parsley.
For the Dressing:
1/2 tsp grated lemon zest
1/2 cup fresh lemon juice (about 3 lemons)
3/4 cup light olive oil
4 cloves crushed or minced garlic
salt and pepper to taste
Whisk together the ingredients for the dressing very well until emulsified.
2 pounds Farfalle (bow tie) pasta
1 1/2 cups frozen peas (no need to defrost)
3 cups broccoli florets, (you can use frozen, make sure your florets are cut on the small side)
3 cups packed thinly shredded kale (you can also use shredded baby spinach but kale holds up better)
1 cup shredded Parmesan Cheese
1/3 cup sliced fresh basil
1/4 cup chopped fresh parsley
salt and pepper to taste
Boil the pasta in heavily salted water until Al-dente. In the meantime, place the frozen peas, broccoli, and kale at the bottom of a big bowl. Drain the pasta without rinsing it and pour it over the vegetables in the bowl. This will help wilt the kale, steam the broccoli, and defrost the peas. Let the pasta rest over the vegetables for 5 minutes. Whisk together the dressing and add it over the pasta while the pasta is still warm. Mix well, let the pasta absorb the dressing for a couple of minutes and then add in the Parmesan. Your pasta should still be a little warm and will help melt the cheese.Season with salt and pepper. Before serving mix in the fresh basil and parsley.
For the Dressing:
1/2 tsp grated lemon zest
1/2 cup fresh lemon juice (about 3 lemons)
3/4 cup light olive oil
4 cloves crushed or minced garlic
salt and pepper to taste
Whisk together the ingredients for the dressing very well until emulsified.
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