Lemon & Herb Pasta Salad

When it comes to pasta salads I've never been the hugest fan of the mayo-based dressings and instead have always leaned more towards the oil and vinegar based recipes. In my mind, putting mayonnaise on a perfectly innocent pasta is an assault on Italian morals altogether. That may sounds a tad dramatic, but I just prefer the taste of the non-dairy based pasta salads and not to mention they fare far better in the summer heat, as well as lasting longer in the refrigerator as well! In my mind, it's a win-win-win.

Instead of regular olive oil, I used my fancy Herbs de Provence oil that I happened to have on hand. If you have any specialty infused olive oils laying around, this is a great time to put it to use. The simplicity of this salad will allow the flavours to stand out! If you only have regular olive oil, never fear! The fresh herbs and garlic in this recipe offer more than enough flavour on their own. Never be afraid to get fancy!

Serves 6

Prep time: 5 mins

Cook time: TBD depending on choice of pasta

What you need:

• 1 package short noodle pasta of choice (500g), cooked per package instructions

• ¼ cup olive oil (note: I used Herbs de Provence infused olive oil here, but regular olive oil will work just fine. Garlic, basil, truffle, and chili infused olive oils are also awesome for this recipe, if you happen to have it!)

• juice and zest of one lemon

• 2 tbsp green pesto

• 2 cloves garlic, pressed or grated

• 1 shallot, finely chopped

• 1 bunch fresh basil, finely chopped

• 1 bunch fresh oregano, finely chopped

• 1 bunch fresh parsley, finely chopped

• salt & pepper to taste

• ½ cup parmesan cheese (grated)

What you do:

1. Mix together the olive oil, lemon juice, lemon zest, pesto, garlic, shallots, chopped herbs, and salt & pepper.

2. When ready to serve, mix the dressing and the pasta noodles together. Then mix in the parmesan and top with more fresh herbs (optional). Enjoy!