Lemon Basil Pasta Salad Recipe

1      Reviews by:    Annette Whitehouse   Lemon Basil Pasta Salad Recipe is refreshing and delicious using penne rigate pasta, artichoke hearts, cloves, red pepper, Parmesan cheese, basil leaves, olives, sun-dried tomatoes, lemon juice and zest. Food Category:    Pasta and Dumplings Cuisine Origin:    West Coast    Servings:8 Nutrition facts:110 calories2.2 grams fat Print Preview Rate This Recipe Prep Time:   32 Minutes Cook Time:   3 Hours Total Time:   3 Hours 32 Minutes

INGREDIENTS

• 1 box (12 ounces) tri-color penne rigate pasta
• 1 can (14 ounces) quartered artichoke hearts, drained and coarsely chopped
• 2 garlic cloves, finely chopped
• 1/2 cup drained and chopped roasted red peppers
• 1/3 cup shredded Parmesan cheese
• 1/4 cup chopped fresh basil leaves plus additional for garnish
• 1/4 cup coarsely chopped pitted kalarnata olives
• 3 tablespoons drained and chopped sun-dried tomatoes with herbs in oil plus 2 tablespoons oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

DIRECTIONS

• Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain. Rinse pasta under cold water and drain.
• In large bowl, toss pasta with remaining ingredients until well blended. Cover and refrigerate at least 3 hours or up to 2 days. Serve garnished with basil.

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