Pasta la Fresca
Chilled Pasta Salad with Lemon-Tomato Vinaigrette and Fresh Herbs
30 minutes
Serves 4
DinnerItalianVegetarianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the Italian obsession with simple, sun-soaked flavors, this cold pasta salad spotlights ripe tomatoes and bright lemon in a refreshing vinaigrette. You’ll learn how to coax the most from raw tomatoes and discover why a little lemon zest does more than just wake up your palate.
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Drain and rinse briefly under cool water to stop the cooking.
- 02Spread the cooked pasta on a baking sheet to cool completely and prevent sticking.
- 03In a large mixing bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, honey, and minced garlic until everything emulsifies.
- 04Add the diced tomatoes, red onion, parsley, and basil to the bowl. Toss gently to combine.
- 05Fold the cooled pasta into the dressing and veggie mixture until well mixed.
- 06Taste and season with salt and freshly ground black pepper.
- 07Chill the salad for at least 30 minutes before serving to let flavors meld.
- 08Garnish with extra basil and a last grate of lemon zest just before serving. Serve cold or at cool room temperature.
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