Strawberry Lemon Pasta Salad


⅓ cup olive oil
½ cup fresh lemon juice (lemon zest first)
1 tablespoon balsamic vinegar
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Farfalle pasta 1 pound cooked (about 8 cups cooked)
¼ cup finely chopped fresh basil
1 tablespoon lemon zest (about 2 lemons)
2 cups sliced ​​strawberries


In a large bowl, whisk together the oil, lemon juice, balsamic vinegar, sugar, salt and pepper, until the sugar dissolves. Add the pasta, basil, lemon zest and strawberries; * Toss to coat.
Salt and pepper to taste. Serve or store in the refrigerator covered until ready to serve.

* When making this salad in advance, note that the strawberries will include pasta pink as it sits. If you are concerned about the pink pasta (which can be quite) option is to add the strawberries before serving.


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