Creamy Lemon-Basil Pasta Salad
This zesty lemon-basil pasta salad with peas and arugula is a modern take on a summer classic. We love the shower of crunchy, buttery bread crumbs for texture.
By Yankee Magazine|Jul 07 2022|
Creamy Lemon-Basil Pasta Salad
Photo Credit: Katherine KeenanPasta salads get a bad rap. Too often, they make us think of overcooked noodles and gobs of mayo. But this humble dish remains a summer cookout classic for a reason: It’s quick to make, easy to travel with, and when it’s good, it’s good.
Our creamy lemon-basil pasta salad is a fresh, budget-friendly twist on a 1990 Yankee recipe for lobster pasta salad—now with a lighter dressing, bright lemon zest, and crunchy breadcrumbs.
To maintain the salad’s freshness, wait until you’re ready to serve the dish before adding the dressing and the bread crumb topping. The result will be a pasta salad that feels both simple and indulgent at the same time—and one that’s undeniably ready for its moment in the sun.
Yield:
6 to 8 servings
For the dressing
Ingredients
2 cloves crushed garlic
1 cup sliced fresh basil, plus more for garnish
1 tablespoon honey
Juice of 1 lemon
Zest of 1 lemon
3/4 cup mayonnaise
1 cup plain full-fat Greek yogurt
1 teaspoon kosher salt
1/3 teaspoon freshly ground black pepper
Instructions
First, make the dressing: Combine the garlic, basil, honey, lemon juice, lemon zest, mayonnaise, and yogurt in a food processor. Pulse until well combined. Season with salt and pepper to taste. Refrigerate until ready to serve.
For the salad
Ingredients
1 pound rigatoni pasta
2 tablespoons extra-virgin olive oil
1 cup chopped roasted red peppers (homemade or from a jar)
1 cup sliced sugar snap peas
1 cup baby arugula leaves
Instructions
Then, cook the pasta: Put the rigatoni into a large pot of boiling salted water and cook, stirring occasionally, until al dente. Drain and transfer to a large bowl. Toss with olive oil and refrigerate until cool.
For the topping
Ingredients
1/2 cup panko bread crumbs
2 tablespoons salted butter
Instructions
Meanwhile, make the bread crumb topping: Melt the butter in a small saucepan over medium-high heat. Add the bread crumbs and reduce heat to medium. Toast the bread crumbs, stirring often, until golden brown, approximately 3 minutes.
To assemble the salad, add the roasted red peppers, sugar snap peas, and arugula to the chilled pasta. Just before serving, drizzle with dressing and toss to combine. Top with toasted bread crumbs and garnish with basil.
Sounds good