Lemon Basil Pasta Salad Recipe
Chickpeas, fresh basil, and Parmesan stirred into bowtie pasta with a light lemon-olive oil dressing—easy to prep and served at room temperature.
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Servings: 8
Calories: 201kcal
Ingredients
- 1/2 cup olive oil
- 5 tablespoons lemon juice
- 1/4 cup shallot chopped
- 1 tablespoon lemon zest
- 1 tablespoon garlic minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 15-ounce can chickpeas, drained and rinsed
- 1 cup fresh basil leaves chopped
- 1 cup Parmesan cheese grated
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, shallot, garlic, salt, and pepper. Stir in the chickpeas and set aside to let the flavors combine while the pasta cooks.
- Set a large pot of salted water over high heat. Cook the pasta according to the package directions until al dente. Drain and rinse with cold water to cool completely.
- Transfer the cooled pasta to the bowl with the chickpeas and dressing. Stir until evenly coated.
- Stir in the chopped basil and grated Parmesan until distributed throughout. Adjust seasoning to taste and serve at room temperature.
Nutrition
Calories: 201kcal | Carbohydrates: 6g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 441mg | Potassium: 146mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 362IU | Vitamin C: 6mg | Calcium: 227mg | Iron: 0.4mg
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