This zesty lemon and basil pasta salad has become a dinner staple for us in these warmer months, so much so that we feel it is simply our duty to share it with you.
It’s fresh, tangy and delicious served hot or cold containing walnuts, olives and all the good stuff. We highly recommend using a quality olive oil in this recipe as it really brings it to the next level.
We styled the recipe with this beautiful QÄSA QÄSA lemon squeezer, an ethical company that is worth investing in. QÄSA QÄSA supplies ethical, one of a kind homewares and gifts that are hand crafted in East Africa by artisans with incredibly diverse skills.
250g farfalle pasta (bow tie)
1 lemon (zested and juiced)
50g olives (finely sliced)
50g walnuts (finely chopped)
large handful of fresh basil (roughly chopped)
1 tbsp fresh thyme (finely chopped)
half a red onion (finely sliced)
4 tbsp olive oil
4 tbsp nutritional yeast (optional but recommended)
salt and pepper to taste
Start by cooking the pasta in salted, boiling water over a medium / high heat for 10 to 15 minutes. (or simply follow pack instructions.)
Make sure the water that you cook the pasta in is heavily salted, it will make a big difference to the flavour of the dish.
Once your pasta is cooked, drain and add into a large bowl.
Add all of the other ingredients in with the pasta and toss to combine.
Taste the pasta salad, and season to preference.
Enjoy warm or place into the fridge for a couple of hours to chill before enjoying cold!
To serve, drizzle over a little extra olive oil and a sprinkle of basil on top. x