LEMON BASIL PASTA SALAD

This pasta salad is refreshing and easy to make. Perfect for a summer back yard barbeque or your weekly meal prep! I tossed in some garlic shrimp for added protein. Feel free to make the pasta on its own, but it tastes great with shrimp or chicken as well. I recommend doubling the recipe if you're wanting to share with others, even though you'll definitely want to keep it all for yourself!

FOR THE PASTA:

• 2 cups pasta of your choice (I used bowtie)

• 1/4 cup olive oil

• 1/4 cup pine nuts

• 1/2 cup shredded, parmesan cheese

• 1/3 cup lemon juice

• 2 tbsp white wine vinegar

• 1/4 cup thinly sliced basil

• Salt and pepper to taste

*optional FOR THE SHRIMP:

• 1 lb cooked shrimp, peeled and deveined with tails removed

• 2 tbsp butter

• 2 tbsp minced garlic

• 1/3 cup lemon juice

• 1 tsp paprika and onion powder

• Salt and pepper to taste

PASTA DIRECTIONS:

1. In a large pot of salty water, bring pasta to a boil. Cook until al dente, then drain and rinse with cold water.

2. Meanwhile, in small bowl combine white wine vinegar, lemon juice, olive oil, salt and pepper. Mix well.

3. In a large bowl, toss pasta with dressing mix, pine nuts, parmesan and basil. Add protein of your choice if desired! Store in the fridge as it's best served cold.

* If using this recipe for meal prep, I recommend adding a little bit of of olive oil before serving.

SHRIMP DIRECTIONS:

1. In a large skillet, melt butter over medium heat.

2. Toast garlic until fragrant.

3. Season shrimp with paprika, onion powder, salt and pepper.

4. Cook shrimp for about 5-6 minutes, flipping halfway until pink on both sides.

5. Toss with lemon juice.

*When adding to the pasta salad, I slightly warmed the shrimp before serving. A personal preference, but it tastes great cold as well!