Garlic Parmesan Pasta Salad
A creamy, garlicky pasta salad tossed with Parmesan, fresh herbs, and a lemony dressing. Perfect as a side dish or light meal.
Ingredients
- 12 oz pasta rotini, bowtie, or whatever isn’t expired
- ¼ cup olive oil extra virgin, because we have standards
- 4 cloves garlic minced (or more, if you're fearless)
- ½ cup Parmesan grated (don’t even think about the pre-shredded stuff)
- 1 tbsp lemon juice to brighten things up
- ½ tsp salt adjust to taste
- ½ tsp black pepper because seasoning is life
- ½ tsp red pepper flakes optional, but highly recommended
- ¼ cup fresh parsley chopped (adds color and flavor)
- ¼ cup cherry tomatoes halved (because vegetables make it "healthy")
- ¼ cup mayonnaise for that creamy texture
Instructions
- Cook pasta in salted water until al dente, because mushy pasta is tragic. Drain and rinse under cold water.
- Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Whisk together garlic oil, lemon juice, mayo, salt, pepper, and red pepper flakes in a large mixing bowl.
- Toss pasta, Parmesan, parsley, and cherry tomatoes into the bowl and mix until well coated.
- Adjust seasoning, sprinkle extra Parmesan on top, and serve immediately or chill for later.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Calcium: 15%
- Vitamin A: 12%
- Iron: 8%
- Vitamin C: 10%
- Potassium: 10%
Additional Notes & Tips
- Swap mayo for Greek yogurt if you want to pretend it’s healthier.
- Use roasted garlic for a mellower, sweeter flavor.
- Toss in grilled chicken to turn it into a full meal.
- Chill it for an hour before serving for maximum flavor absorption.
- Serve with extra Parmesan—because more cheese is never a bad idea.