Creamy Lemon Parmesan Pasta Salad
A tangy lemon and Parmesan dressing clings to twisty rotini pasta, creating a vibrant no-cook salad. The Italian dressing base, combined with fresh herbs and crisp vegetables, offers a creamy yet refreshing side dish perfect for summer gatherings or quick meals.
- Prep Time: 12
- Cook Time: 8
- Total Time: 20
- Yield: 8 servings
- Category: salads
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
1 pound rotini pasta
1 cup Italian dressing
Juice of 2 fresh lemons
1 cup finely grated Parmesan cheese
1/4 cup chopped fresh parsley
1 cup halved cherry tomatoes
1/2 cup diced cucumber
1/4 cup finely chopped red onion
Pinch of garlic powder
Freshly ground black pepper to taste
Instructions
Boil a large pot of salted water. Add rotini pasta and cook until al dente (about 8 minutes).
Drain the cooked pasta and rinse it with cold water to cool it down completely.
In a large mixing bowl, combine Italian dressing, lemon juice, grated Parmesan, chopped parsley, and garlic powder. Mix until the dressing is smooth and cohesive.
Add the chilled cooked pasta to the bowl with the dressing. Toss well to coat each strand evenly.
Incorporate halved cherry tomatoes, diced cucumber, and chopped red onion. Mix until all ingredients are evenly distributed.
Season liberally with black pepper, then refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
Use freshly grated Parmesan for optimal texture; pre-grated cheese can harden. The dressing thickens in the fridge—toss again before serving. Substitute rotini with other shapes like penne or fusilli. Add grilled chicken or shrimp (if desired) to make it a main dish.
Find it online: https://cookingwithramsay.com/creamy-lemon-parmesan-pasta-salad/