Ingredients
Scale
- 1 pound pasta (campanelle shown)
- ¼ cup white wine vinegar
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 8 cracks black pepper or to taste
- â…“ cup pine nuts
- 1/2 cup parmesan shavings
- ¼ cup fresh basil, sliced thin
Instructions
- In a large pot of salty water, bring noodles to a boil and prepare al dente. Drain and rinse with cold water to shock pasta.
- Meanwhile, combine white wine vinegar, olive oil, and lemon juice in a jar and shake well.
- In a large bowl toss pasta with dressing and pine nuts. Add fresh cracked pepper, basil and parmesan flakes.
- Refrigerate 2+ hours before serving.
Notes
- Pasta: Use your choice of noodle – bow tie, cavatappi, fusilli, or penne also work well.
- Oil: Substitute canola oil if desired.
- Lemon Juice: Freshly squeezed or bottled from the produce section.
- Black Pepper: Thick flakes from a grinder give the best flavor and texture.
- Pine Nuts: Walnuts or almonds can be used as alternatives.
- Tips: Cook pasta al dente to avoid mushy texture. Rinse with cold water to stop cooking. Allow pasta to cool before adding other ingredients. Chill the salad 2+ hours for best flavor.
- Storage: Refrigerate covered up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: American
- Diet: Vegetarian