Summer Lemon Pasta Salad
Refreshing, tart, and herbaceous, this summer pasta salad is full of incredible flavor!
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equipment
ingredients
Pasta Salad
- 1/2 lb 8 oz penne pasta
- 1 8 oz ball fresh mozzarella cut into bite-sized chunks
- 4 large ripe tomatoes diced (approximately 2 ½ to 3 cups)
- 1/2 cup marinated peppers
- 2/3 cup chopped basil
- 1/2 cup grated parmesan
Dressing
- 6 Tbsp extra-virgin olive oil
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 3 garlic cloves minced
- 1 tsp salt
- 1 tsp freshly cracked black pepper
- Optional: pinch of red pepper flakes
instructions
- Bring a large pot of water to a boil over high heat. Once boiling, add pasta and cook until al dente, about 8 to 9 minutes.
- Drain pasta and add to a large bowl. Cool completely in the refrigerator, about 30 minutes.
- In a small bowl, whisk together ingredients for the dressing.
- Add mozzarella, tomatoes, peppers, basil, and parmesan to the pasta. Stir to combine.
- Drizzle dressing over the pasta salad. Toss to combine, making sure everything is coated evenly.
- Serve immediately or cover with plastic wrap and store for up to 1 to 2 days before serving.