Recipe Background
Summer Herb Pasta Salad bursts with fresh herbs for an easy, vibrant meal.
The first time I made this summer herb pasta salad was during a particularly frantic move to a new city apartment. Boxes were scattered everywhere, and the air felt heavy with anticipation. Nestled in my new kitchen, I realized I had unpacked everything except the cookbooks and spices. I found myself staring at a canister of tri-color rotini and a lone lemon on the countertop—a simple foundation for an unexpected culinary comfort. Armed with a small pot, I cooked the pasta to a perfect al dente, the way my grandma taught me during our weekend cooking sessions.
Amidst the clutter, I pulled out a fragrant batch of herbs I'd snagged from the farmers' market earlier in the week. The basil, dill, and parsley were still vibrant and fresh, eager to perform alongside the tangy lemon zest. I whisked together a quick dressing with olive oil and a pinch of salt, a nod to keeping things unfussy amidst moving chaos. Once the salad was assembled and had a moment to chill, its cool, citrus-kissed bite turned that hectic day into a fresh start. For added flavor, I shaved some Parmesan over the top, letting it melt slightly into the warm pasta—just the thing to meld the riot of flavors into something smooth and harmonious.
Ingredients
- 4 cups tri-color rotini
- 3 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 8 cups spinach thick stems removed
- 1/2 cup fresh basil torn
- 1/3 cup fresh flat-leaf parsley
- 1/3 cup fresh dill
- 1/3 cup fresh chives cut into 2-inch-long pieces
- 1/4 cup fresh tarragon
- 1 cup parmesan shaved, divided
Directions
- In a large pot of salted, boiling water, cook the rotini to al dente, according to the package directions. Drain the water.
- In a large bowl, add the olive oil, the lemon zest, the lemon juice, the salt, and the black pepper and whisk to combine.
- Add the cooked rotini to the dressing mixture and toss to coat.
- Place the rotini mixture in the refrigerator to cool, about 1 hour.
- Add the spinach, the basil, the parsley, the dill, the chives, the tarragon, and 1/2 of the parmesan cheese to the rotini mixture and toss to combine.
- Serve the pasta salad garnished with the remaining parmesan cheese.
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