Creamy Lemon-Basil Pasta Salad

For the dressing: 

2 cloves crushed garlic

1 c. sliced fresh basil, plus more for garnish

1 T. honey

Juice of 1 lemon

Zest of 1 lemon

3/4 c. mayonnaise

1 c. plain full-fat Greek yogurt

1 t. kosher salt

1/3 t. freshly ground black pepper

For the salad: 

1 lb. rigatoni pasta

2 T. extra-virgin olive oil

1 c. chopped roasted red peppers (fresh or from a jar)

1 c. sliced sugar snap peas

1 c. baby arugula leaves

For the topping:

1/2 c. panko bread crumbs

2 T. salted butter

First, make the dressing: Combine the garlic, basil, honey, lemon juice, lemon zest, mayonnaise, and yogurt in a food processor. Pulse until well combined. Season with salt and pepper to taste. Refrigerate until ready to serve.

Then, cook the pasta: Put the rigatoni into a large pot of boiling salted water and cook, stirring occasionally, until al dente. Drain and transfer to a large bowl. Toss with olive oil and refrigerate until 

cool.

Meanwhile, make the bread crumb topping: Melt the butter in a small saucepan over medium-high heat. Add the bread crumbs and reduce heat to medium. Toast the bread crumbs, stirring often, until golden brown, approximately 3 minutes.

To assemble the salad, add the roasted red peppers, sugar snap peas, and arugula to the chilled pasta. Just before serving, drizzle with dressing and toss to combine. Top with toasted bread crumbs and garnish with basil. 

Serves 6-8.

Adapted from Yankee magazine, Aug. 2021, p. 53.