Creamy Lemon Parmesan Pasta Salad
This is not your average pasta salad. A silky, no-mayo emulsion of fresh lemon, olive oil, and Parmesan cheese coats al dente farfalle, creating a dish that is bright, creamy, and incredibly elegant. Studded with sweet peas and crunchy toasted almonds, it's the perfect side for a barbecue or a satisfying meal on its own.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Microplane or Zester
- Chef's knife
- Cutting board
- Wooden spoon or tongs
- Small skillet (for toasting almonds)
Ingredients
- Salt, to taste
- Freshly cracked black pepper, to taste
- ΒΌ cup fresh basil or parsley, chopped optional
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the bowtie pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Do not rinse the pasta.
- While the pasta cooks, make the dressing. In a large mixing bowl, combine the fresh lemon juice, lemon zest, and a big pinch of salt and pepper.
- Slowly drizzle in the extra virgin olive oil while whisking constantly to create a temporary emulsion.
- Add the freshly grated Parmesan cheese to the bowl and whisk vigorously until the dressing is thick, creamy, and well combined.
- Immediately add the hot, drained pasta to the bowl with the dressing. Toss vigorously with tongs or a wooden spoon until the pasta is evenly coated. If the sauce seems too thick, add a splash of the reserved pasta water, one tablespoon at a time, until it reaches a silky consistency.
- Let the pasta cool for about 5 minutes, tossing occasionally to prevent sticking.
- Gently fold in the thawed peas, toasted sliced almonds, and fresh herbs (if using). Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice.
- For best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, stir well. If the pasta seems dry, add a tiny drizzle of olive oil or another squeeze of lemon juice.
- Garnish with extra Parmesan shavings and a sprinkle of lemon zest before serving.
Notes
For a dairy-free version, substitute the Parmesan with high-quality nutritional yeast and add a dollop of dairy-free yogurt to help create creaminess. To make it a main course, add grilled chicken, flaked salmon, or crispy chickpeas. For extra flavor, try whisking 2 tablespoons of browned butter into the dressing, or add 1/2 teaspoon of red pepper flakes for a gentle kick. Store leftovers in an airtight container in the refrigerator for up to 3 days.