Description
A cool, creamy, and bright pasta salad with a zesty lemon kick and velvety Parmesan dressing, perfect for summer gatherings and easy meals.
Ingredients
Scale
- 12 ounces rotini or fusilli pasta
- ½ cup mayonnaise
- ¾ cup finely grated Parmesan cheese
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: chopped fresh herbs (parsley, basil, chives)
- Optional add-ins: cherry tomatoes, cucumber, diced bell peppers, shredded rotisserie chicken, crispy bacon bits
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8-10 minutes). Drain and rinse under cold water to cool. Shake off excess water and transfer to a large mixing bowl.
- In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, Dijon mustard, and olive oil until smooth. Season with salt and pepper.
- Pour the dressing over the cooled pasta and toss gently to coat. Fold in any fresh herbs or veggies if using.
- Cover and refrigerate for at least 30 minutes to let flavors meld.
- Before serving, stir the salad and adjust seasoning with salt, pepper, or extra lemon juice. Garnish with extra Parmesan or fresh herbs if desired.
Notes
Rinse pasta with cold water to stop cooking and prevent sticking. Use fresh lemon juice and zest for best flavor. Grate Parmesan fresh for a smooth dressing. Make ahead and chill overnight for deeper flavor. Adjust seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3
- Sodium: 320
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 2
- Protein: 11
Keywords: pasta salad, lemon pasta salad, creamy pasta salad, Parmesan pasta salad, summer salad, easy pasta salad, potluck recipe