Lemon Fusilli Pasta Salad
This Lemon Fusilli Pasta Salad is a delicious way to stretch your dollar. The combination of fresh basil and toasted walnuts offers a zesty pesto flavor.
- Prep Time20 min
- Ready in50 min.
Ingredients
- 1 can white beans, drained
- 3.5 oz arugula
- 8 ounces Fusilli pasta, cooked al dente
- ½ cup chopped walnuts, toasted
- ⅓ c finely grated parmesan cheese
- 1 lemon zested and juiced
- 8 Tablespoons olive oil
- ½ tsp black pepper
- 1 Tablespoon capers + 1 teaspoon brine
- 1 Tablespoon white balsamic vinegar
- 8 torn fresh basil leaves
- 2 teaspoons Dijon mustard
Cooking Instructions
1
In a large mixing bowl, whisk together lemon juice, zest, white balsamic vinegar, dijon mustard, toasted walnuts, capers, salt, pepper. Then slowly whisk in the olive oil. When the pasta is finished cooking, drain and toss into your dressing bowl.
2
Let cool in the fridge for 30 min then toss in the parmesan cheese, arugula, basil and beans and toss again to combine. Taste test and adjust salt and pepper as needed.
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