This is the perfect summer pasta salad, light and refreshing! Highly recommend! Even though things are starting to open back up around here, we are still being cautious as one of the members of our family has had multiple heart issues. I’m trying to find ways to still bake and cook that don’t make all of us gain weight.

1 pound pasta

1/4 cup white wine vinegar

1/4 cup olive oil

3 tablespoons lemon juice

salt and pepper to taste

1/3 cup pine nuts

1/2 cup Parmesan, shredded or flaked

1/4 cup thinly sliced basil

1 Cook pasta according to package directions for al dente. Drain and rinse with cold water.

2 In a large bowl, combine vinegar, oil, lemon juice, salt and pepper and whisk to combine.

3 Toss pasta into dressing mix and add pine nuts, Parmesan and basil.

4 Refrigerate until ready to serve, preferably for at least 2 hours.

recipe from Julie Blanner