Meyer Lemon Basil Pasta Salad

The first time I made Meyer Lemon Basil Pasta Salad, I was hosting friends for a sunny afternoon brunch. As the sun peeked through the trees, I wanted to create something refreshing and vibrant, and let me tell you, this pasta salad stole the show! The combination of zesty Meyer lemon and fresh basil transformed simple ingredients into a delightful dish that left everyone wanting more. The earthy notes of olives paired perfectly with the brightness of the lemon and the creaminess of the mayonnaise, making each bite a burst of flavor. It’s one of those recipes that brings people together, and it’s just as perfect for a summer picnic as it is for a cozy weeknight dinner.

Ingredients Overview for Meyer Lemon Basil Pasta Salad

When it comes to creating this Meyer Lemon Basil Pasta Salad, the ingredients work in harmony to provide a burst of flavors. The key players include tricolor fusilli pasta, which adds a fun visual element, and Meyer lemon juice, bringing a unique sweetness that elevates the dish. Fresh basil lends a fragrant aroma, while olives contribute a savory depth. Together, they create a refreshing and satisfying experience.

• 12 ounces tricolor fusilli pasta (for gluten free, substitute your favorite certified GF pasta) – A colorful pasta that holds the dressing beautifully.
• 1/4 cup roughly chopped fresh basil – Adds a fragrant and fresh element to the salad.
• 1/2 cup ripe green or black olives, drained and sliced into rounds – Gives a salty contrast that enhances the flavors.
• 1/3 cup freshly squeezed Meyer lemon juice – The star of the show, providing a sweet and tangy dressing.
• 1 1/2 tablespoons mayonnaise – Brings creaminess to the dressing.
• 2 teaspoons agave nectar or honey – Adds a touch of sweetness to balance the acidity of the lemon.
• 1/4 cup extra virgin olive oil – Helps emulsify the dressing and adds depth of flavor.
• 1/3 cup shredded parmesan cheese – A savory addition that gives the salad a rich taste.
• Salt and freshly ground black pepper – Essential for seasoning and enhancing flavors.

Making Meyer Lemon Basil Pasta Salad

Creating this Meyer Lemon Basil Pasta Salad is a breeze, and I love how quickly it comes together. Just follow these easy steps to whip up a dish that will impress your friends and family. Let’s dive into the process!

1. Start by cooking the fusilli pasta according to the package directions. You want it to be tender but not mushy. Once cooked, drain the pasta in a colander and run cool water over it until it reaches room temperature. This step is crucial as it stops the cooking process and prevents the pasta from sticking together.
2. After draining, shake the pasta dry and return it to the pot or transfer it to a large mixing bowl. You’ll want to ensure there’s enough space to mix in all the other ingredients without spilling over.
3. Now, stir in the roughly chopped fresh basil and sliced olives. The basil not only adds flavor but also a beautiful pop of color. Make sure everything is well combined, as each bite should have a hint of basil and olive.
4. In a blender, combine the Meyer lemon juice, mayonnaise, agave nectar, and a pinch of salt and black pepper. Blend on low until everything is well mixed. This creamy dressing is what ties the salad together!
5. Cover the blender and open the pour spout. As the blender runs, slowly drizzle in the extra virgin olive oil. This gradual addition allows the dressing to emulsify, creating a creamy texture that clings beautifully to the pasta.
6. Once blended, taste the dressing and adjust the seasoning with salt and pepper if needed. You want it to be balanced, with a hint of sweetness and tanginess from the lemon.
7. Pour the dressing over the pasta salad, making sure to coat every piece of fusilli. Add the shredded parmesan cheese at this stage for that extra burst of flavor. Toss gently until the salad is well combined, ensuring the dressing is evenly distributed.
8. Season the salad with additional salt and pepper to taste. This step is crucial as it enhances the overall flavor of the dish, making it even more delicious.
9. Serve the salad either at room temperature or chilled. If you’re preparing it ahead of time, you can make it up to a day in advance. Just refresh it with a little extra olive oil before serving if needed.

Things Worth Knowing

Variations to Try

Looking to mix things up? This Meyer Lemon Basil Pasta Salad is incredibly versatile! Here are some fun variations you can try:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. It’s great to have on hand for quick lunches!
• Freezing: While it’s best enjoyed fresh, you can freeze the pasta salad without dressing. Just thaw and dress before serving.
• Pairing: This salad pairs wonderfully with grilled chicken or fish, making it a perfect side for summer barbecues.
• Add Crunch: For some crunch, toss in some toasted pine nuts or walnuts right before serving.
• Vegetable Add-ins: Consider adding cherry tomatoes, bell peppers, or arugula for extra color and nutrition.

What Complements This Meyer Lemon Basil Pasta Salad

When serving your Meyer Lemon Basil Pasta Salad, there are so many delicious options to consider. Here are some ideas:

• Grilled Chicken: Serve alongside juicy grilled chicken for a complete meal that’s bursting with flavor.
• Fish Dishes: Light fish dishes, such as salmon or tilapia, pair beautifully with this pasta salad.
• Picnic Perfection: This salad is perfect for picnics and outdoor gatherings, bringing a light, refreshing element to your spread.
• Seasonal Side: It’s also a fantastic side dish for holiday meals, offering a light contrast to heavier main courses.
• Storage Tips: To keep the salad fresh, store it in an airtight container in the refrigerator. If it seems dry, a drizzle of olive oil can revive it.

FAQ

Conclusion

This Meyer Lemon Basil Pasta Salad is truly a standout with its vibrant flavors and fresh ingredients. It’s not just a salad; it’s a celebration of springtime, perfect for any occasion. I encourage you to try it for your next gathering or a cozy dinner at home. You won’t be disappointed!

Meyer Lemon Basil Pasta Salad

The ultimate summer dish! Meyer Lemon Basil Pasta Salad is light, refreshing, and full of vibrant flavors. With the perfect balance of creamy and zesty, this easy weeknight dinner will become your go-to recipe for gatherings and quick meals.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 8 servings

Course: Salads, Side Dishes

Cuisine: Italian

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 12 ounces tricolor fusilli pasta (for gluten free, substitute your favorite certified GF pasta)
• 1/4 cup roughly chopped fresh basil
• 1/2 cup ripe green or black olives drained and sliced into rounds
• 1/3 cup freshly squeezed Meyer lemon juice
• 1 1/2 tablespoons mayonnaise
• 2 teaspoons agave nectar or honey
• 1/4 cup extra virgin olive oil
• 1/3 cup shredded parmesan cheese
• Salt
• freshly ground black pepper

Equipment

• Chef's Knife
• Mixing Bowl
• Blender
• Wooden Spoon

Method

 

1. Cook the fusilli pasta according to package directions till tender. Drain. Run cool water over the pasta till it returns to room temperature. Shake dry and return to pot or place in a large mixing bowl. Stir in the basil and sliced olives.
2. In a blender, combine Meyer lemon juice, mayonnaise, agave nectar, and a pinch of salt and black pepper. Blend on low till well mixed.
3. Cover the blender and open the pour spout. While the blender runs, slowly drizzle the extra virgin olive oil into the dressing till the mixture is emulsified.
4. Taste the dressing. Add salt and pepper to taste. Pour the dressing over the pasta salad. Add the parmesan cheese. Toss gently till the salad is well combined. Season with additional salt and pepper to taste, if desired.
5. Serve at room temperature or chilled. Salad can be made up to a day ahead; refresh with additional olive oil if needed before serving.

Notes

• Dairy Free Modification: Omit the parmesan cheese, add another tablespoon of mayonnaise to the dressing when blending.
• Gluten Free Modification: Use gluten free fusilli pasta instead of tricolor fusilli; make sure all of your ingredients are certified GF.
• Vegetarian Option: To keep the salad Vegetarian, make sure you use a vegetarian rennet-free parmesan cheese.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.