Imagine a dish that captures the essence of summer in every single bite - delicate squash blossoms dancing with perfectly cooked pasta, bursting cherry tomatoes, and a zesty lemon dressing that will transport your taste buds to an Italian countryside. This Squash Blossom Pasta Salad is not just a recipe; it's a culinary adventure that transforms simple ingredients into a gourmet experience that will have your friends and family begging for seconds!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 1 cup squash blossoms, cleaned and chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup basil, chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz of pasta, 1 cup of cleaned and chopped squash blossoms, 1/2 cup of halved cherry tomatoes, 1/4 cup of chopped basil, 1/4 cup of olive oil, 2 tbsp of lemon juice, and salt and pepper to taste.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the pasta and cook according to the package instructions until al dente, usually around 8-10 minutes.
- While the pasta is cooking, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt and pepper. Adjust seasoning to taste.
- Once the pasta is cooked, drain it in a colander and rinse it briefly under cold water to stop the cooking process. This will also help cool the pasta for the salad.
- In a large mixing bowl, combine the cooled pasta, chopped squash blossoms, halved cherry tomatoes, and chopped basil.
- Pour the dressing over the pasta salad and gently toss everything together until well combined. Ensure that the pasta and vegetables are evenly coated with the dressing.
- Taste the salad and adjust the seasoning with additional salt and pepper if necessary.
- Let the salad sit for about 5 minutes to allow the flavors to meld together before serving.
- Serve the squash blossom pasta salad at room temperature or chilled, garnished with extra basil if desired.
Tips
- Always use fresh squash blossoms for the most vibrant flavor and texture. If possible, source them from a local farmers market on the same day you're cooking.
- Cook your pasta just to al dente - this ensures the perfect texture and prevents the pasta from becoming mushy in the salad.
- Rinse the pasta with cold water after cooking to stop the cooking process and help it cool quickly for the salad.
- Let the salad sit for 5-10 minutes before serving to allow the flavors to meld together and develop a more complex taste profile.
- For an extra flavor boost, consider adding some crumbled feta cheese or toasted pine nuts as a garnish.
- If squash blossoms are hard to find, you can substitute with zucchini flowers or simply increase the amount of fresh herbs.
- This salad tastes even better the next day, so don't be afraid to make it in advance for meal prep or picnics!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
