Lemon Herb Pasta Salad
This lemon herb pasta salad has three things most pasta salads don't: a punchy lemon vinaigrette that actually coats every bite, torn burrata that melts into the noodles, and a swirl of pistachio pesto that you'll want to put on everything for the rest of the week. It's made with Carbe Diem rotini, which adds 24g of fiber and 8g of protein to every serving. Make it ahead, bring it to anything, and watch it disappear.
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Servings: 6
INGREDIENTS
Pasta Salad
- 12 oz Carbe Diem rotini
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped basil
- 8 oz burrata cheese room temperature
Lemon Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice about 2 lemons
- 1 teaspoon dijon mustard
- 1 clove garlic grated
- 1 Tablespoon honey
- Kosher salt to taste
Pistachio Pesto
- 1/2 cup roasted unsalted pistachios
- 1 1/2 Tablespoons lemon juice about 1/2 a lemon
- 1 garlic clove
- 1/2 teaspoon Kosher salt
- 1/4 cup extra virgin olive oil plus more as needed
- 1/4 cup grated parmesan cheese
- 3/4 cup basil leaves
INSTRUCTIONS
- Cook the pasta: Boil the pasta according to the package directions. Drain and cool.12 oz Carbe Diem rotini
- Make the lemon vinaigrette: Add all of the vinaigrette ingredients to a small bowl or jar and whisk or shake to combine. Refrigerate until ready.1/4 cup extra virgin olive oil, 1/4 cup lemon juice, 1 teaspoon dijon mustard, 1 clove garlic, 1 Tablespoon honey, Kosher salt to taste
- Blend the pesto: add the pistachios to a high speed blender or food processor and blend or pulse until finely ground. Add the remaining ingredients and blend until a smooth paste is formed. Add more olive oil or water one tablespoon at a time to reach your desired consistency. Taste and add more salt and pepper as needed.1/2 cup roasted unsalted pistachios, 1 1/2 Tablespoons lemon juice, 1 garlic clove, 1/2 teaspoon Kosher salt, 1/4 cup extra virgin olive oil, 1/4 cup grated parmesan cheese, 3/4 cup basil leaves
- Toss: Add the cooled pasta to a large serving bowl with the fresh herbs. Pour half of the vinaigrette on top and toss to coat. Break open the burrata balls and place it on top. Drizzle more dressing on top and dollop the pistachio pesto over everything. Finish with fresh herbs and serve cold or room temperature.1/4 cup finely chopped parsley, 1/4 cup finely chopped basil, 8 oz burrata cheese
Notes
Optional protein: top with grilled chicken or grilled salmon.
Nutrition
Serving: 1serving
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