Description
A bright, crunchy, creamy pasta salad with a homemade basil lime dressing that everyone asks about. Built with protein from two cheeses and fiber from snap peas for a cookout side that tastes incredible and keeps you feeling great.
Ingredients
- 1/2 cup fresh basil leaves, packed (or 1/4 cup basil + 1/4 cup fresh cilantro)
- 1/4 cup (60ml) fresh lime juice
- 2 tablespoons honey
- 2 tablespoons tahini
- 1/3 cup (80ml) avocado oil
- Salt and pepper to taste
- 8 oz (227g) dried short pasta (rotini, fusilli, or Brami lupini bean pasta)
- 1 cup (5 oz) snap peas, diced
- 1 cup (8 oz) fresh mozzarella pearls or diced fresh mozzarella
- 1/3 cup (about 50g) red onion, finely diced and soaked in cold water
- 1/4 cup (1 oz) shredded Parmesan cheese
Instructions
- Make the dressing. Combine basil (and cilantro if using), lime juice, honey, tahini, avocado oil, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
- Cook the pasta according to package directions. Drain and rinse under cold water until completely cool. Rinsing the pasta ensures the dressing will cling to the pasta instead of soak into it.
- Soak the red onion. Place finely diced red onion in a bowl of cold water and let sit for at least 10 minutes. Drain well.
- Dice the snap peas into small pieces, roughly the same size as your pasta.
- Assemble. In a large bowl, combine pasta, snap peas, mozzarella, drained red onion, and Parmesan. Pour dressing over the top and toss gently until everything is well coated.
- Season and serve. Taste and adjust salt, pepper, or lime juice as needed. Serve immediately or refrigerate for at least 30 minutes for the best flavor.
Notes
Soaking red onion in cold water mellows the sharpness while keeping the flavor and crunch.
Rotini, fusilli, penne, or farfalle are preferred shapes to use because they easily grab the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 279
- Sugar: 5.8 g
- Sodium: 619 mg
- Fat: 12.8 g
- Carbohydrates: 26.7 g
- Fiber: 3.9 g
- Protein: 16.8 g
- Cholesterol: 6.9 mg
