This lemon olive pasta salad is the best one I’ve made yet! Lemon Olive Pasta Ingredients ✨ 8 oz pasta I used as fusilli ✨ 3 handfuls of arugula ✨ Zest of 1 lemon ✨ 1⁄2 garlic clove, finely zested ✨ 1⁄4 cup chopped pistachios ✨ 3⁄4 cup sliced castelvetrano olives ✨ 1⁄3 cup grated Parmesan (plus more for garnish) Lemon Caper Vinaigrette: ✨ 1⁄2 cup olive oil ✨ Juice of 1 lemon ✨ 2 tablespoons champagne vinegar (or white wine vinegar ) ✨ 1⁄2 teaspoon salt ✨ 1⁄2 teaspoon black pepper ✨ 2 tablespoons capers ✨ 1 tablespoons caper brine ✨ 1 tablespoon olive brine ✨ 2 teaspoons grainy mustard or Dijon mustard ✨ 1⁄8 teaspoon agave nectar (or to taste) Instructions: 1. Bring a large pot of salted water to a boil. Cook the pasta al dente. 2. While the pasta cooks, make the vinaigrette: whisk together the olive oil, lemon juice, vinegar, salt, pepper, mustard, capers, caper brine, and agave until emulsified. 3. Add the warm pasta to a large mixing bowl. Stir in the lemon zest and garlic zest, the heat from the pasta will gently mellow the sharpness of the raw garlic. 4. Toss in the arugula, pistachios, olives, Parmesan and the vinaigrette and toss until everything is well coated. 5. Taste and adjust seasoning if needed.. I like to garnish with lemon slices and extra of the toppings! Note: if you plan on making this the night before then double the dressing and only use half. Add the rest just before serving to keep it from drying out. #pastasalad #lemonpasta #olivepasta #Recipe #recipes #summerrecipes #springrecipes #lightrecipes #girldinner