Tuesday, December 3, 2013

Meyer Lemon Pasta Salad

Hubby said this was his favorite part of last nights meal!

  • 12 oz. tricolor fusilli 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 tbsp mayonnaise (I used ranch dressing)
  • 2 tsp agave nectar or honey
  • 1/4 cup extra virgin olive oil
  • 1/3 cup shredded parmesan cheese
  • Salt and freshly ground black pepper
  • 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.
  • In a blender, combine Meyer lemon juice, mayonnaise, agave nectar and a pinch of salt and black pepper. 
  • Blend on low till well mixed.
  • 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.
  •  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. 
  • Serve at room temperature or chilled. Salad can be made up to a day ahead; refresh with additional olive oil if needed before serving.

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