Ingredients:

  • 1 lb rotini or fusilli pasta
  • 1 tbsp kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup fresh basil leaves, chiffonade
  • 1/2 cup Parmesan cheese, shredded
  • 1/2 cup red onion, finely diced
  • 1 cup cherry tomatoes, halved

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente (usually 1 minute less than package directions). Drain in a colander and set aside.
  2. While the pasta cooks, combine the olive oil, lemon juice, zest, garlic, mustard, honey, salt, and pepper in a bowl. Whisk vigorously until the mixture is glossy and emulsified.
  3. Transfer the warm pasta to a large mixing bowl and pour the dressing over the noodles, tossing gently to coat.
  4. Fold in the cherry tomatoes, red onion, and Parmesan cheese. Finally, stir in the fresh basil with a light hand to avoid bruising the leaves.