Jump to Recipe Print RecipeAs I twirled the noodles on my fork, a burst of citrusy sunshine lit up my palate—this is the essence of my Lemon Basil Parmesan Pasta Salad. The delightful blend of fresh basil, peppery arugula, and creamy parmesan creates a symphony of flavors that dances joyfully in every bite. Perfect as a side dish for summer barbecues or a light lunch on scorching days, this simple, flavorful recipe needs no mayo to shine. Plus, it’s easy to make and can effortlessly be upgraded with grilled chicken for those who prefer a heartier option. Ready to whip up something refreshingly delicious? Let’s dive into this vibrant salad that will surely become a favorite at any gathering! Why is this salad so refreshing? Simplicity at Its Best: With just a handful of fresh ingredients, this Lemon Basil Parmesan Pasta Salad comes together quickly, making it perfect for busy weekdays or last-minute gatherings. Bursting with Flavor: The combination of zesty lemon, peppery arugula, and rich parmesan creates a vibrant taste that tantalizes the taste buds. Versatile Meal Option: Enjoy it as a light lunch or a side dish that pairs beautifully with grilled meats or seafood—adapt it to fit any summer occasion! No Mayo Needed: This recipe provides a refreshing alternative to traditional pasta salads, keeping it light and healthy while still satisfying. For a heartier dish, consider adding some grilled chicken, or check out our recipe for a delicious vegetarian twist. You’ll be amazed at how versatile and delightful this salad can be! Lemon Basil Parmesan Pasta Salad Ingredients For the Vinaigrette • Fresh Garlic – Aromatic base for the vinaigrette. Substitution: Use garlic powder in a pinch. • Kosher Salt – Enhances flavor in both the vinaigrette and pasta. • Black Pepper – Adds mild heat to the vinaigrette. • Lemon Zest – Provides bright citrus aroma and flavor. • Fresh Lemon Juice – Brightens and balances flavors. Substitution: Use bottled lemon juice if fresh isn’t available, but fresh is preferred for flavor. • White Balsamic Vinegar – Adds sweetness and acidity to the dressing. Substitution: Champagne vinegar or apple cider vinegar can be used. • Dijon Mustard – Acts as an emulsifier in the vinaigrette for creaminess. • Extra Virgin Olive Oil – Base of the vinaigrette adds richness and moisture. For the Salad • Bowtie Pasta (1 lb) – Main ingredient, providing structure and heartiness. Substitution: Any small pasta like fusilli or penne will work. • Fine Sea Salt – For seasoning the pasta water. • Pine Nuts (1/3 cup) – Adds crunch and nutty flavor. Note: Watch when toasting to avoid burning. • Baby Arugula (2 handfuls) – Adds greens and a peppery bite. • Fresh Parmesan Cheese (1/3 cup) – Provides a salty, umami flavor and creaminess. Tip: Use freshly grated for best results. • Fresh Basil Leaves (1/4 cup) – Adds aroma and freshness. Note: Can adjust to taste; more can always be added. Now you have everything you need to create a dazzling Lemon Basil Parmesan Pasta Salad that brings a refreshing twist to your table! Step‑by‑Step Instructions for Lemon Basil Parmesan Pasta Salad Step 1: Make the Vinaigrette In a jar, combine 2 minced garlic cloves, 1 teaspoon kosher salt, ¼ teaspoon black pepper, the zest of 1 lemon, ¼ cup fresh lemon juice, 2 tablespoons white balsamic vinegar, and 1 tablespoon Dijon mustard. Gradually whisk in ½ cup extra virgin olive oil until fully emulsified, and ensure the dressing is well combined and slightly thickened—this vibrant vinaigrette will bring your Lemon Basil Parmesan Pasta Salad to life! Step 2: Cook the Pasta Bring a large pot of salted water to a rolling boil, then add 1 pound of bowtie pasta and cook according to package instructions, generally about 10-12 minutes. Stir occasionally to prevent sticking, and check for doneness—look for al dente texture, firm yet tender. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process and cool it down, ensuring a refreshing salad base. Step 3: Toast the Pine Nuts In a skillet over medium heat, add ⅓ cup pine nuts and toast them for about 5-7 minutes, stirring frequently until they’re fragrant and golden brown. Keep a close eye on them, as they can quickly go from perfectly toasted to burnt! Once toasted, transfer the pine nuts to a plate and set aside to cool before adding to the salad, as they will contribute a delightful crunch. Step 4: Combine Salad Ingredients In a large mixing bowl, combine your cooled pasta, 2 handfuls of baby arugula, ⅓ cup grated fresh Parmesan cheese, and the cooled toasted pine nuts. Gently fold in ¼ cup fresh basil leaves, tearing them by hand for added aroma and flavor. This colorful medley sets the stage for your Lemon Basil Parmesan Pasta Salad to shine, bringing together its vibrant greens and hearty pasta. Step 5: Dress the Salad Give the vinaigrette a good shake to mix everything up once again before drizzling it over the combined salad ingredients. Toss everything gently with tongs to ensure an even coating, and season to taste with additional salt and pepper to enhance the flavors. The invigorating citrus note from the dressing will perfectly complement the ingredients, creating a harmonious dish. Step 6: Serve Transfer your Lemon Basil Parmesan Pasta Salad into a serving bowl, and if you’re feeling fancy, garnish with extra basil or lemon slices for a pop of color. This delightful salad is best enjoyed fresh or can be refrigerated for a short time. It pairs beautifully with grilled meats or seafood, making it a versatile dish for any gathering or summer meal! How to Store and Freeze Lemon Basil Parmesan Pasta Salad Fridge: Store leftover Lemon Basil Parmesan Pasta Salad in an airtight container for up to 3 days to maintain freshness. Freezer: This salad is best enjoyed fresh, but if needed, you can freeze the pasta (without the dressing) for up to 1 month. Thaw in the fridge before serving. Reheating: If frozen, reheat only the pasta by boiling for 1-2 minutes; avoid reheating the entire salad to keep the fresh ingredients crisp. Make-Ahead: To save time, prepare the pasta and vinaigrette in advance and store separately. Combine just before serving for maximum flavor and texture. Make Ahead Options These Lemon Basil Parmesan Pasta Salad is perfect for meal prep fans! You can prepare the vinaigrette and cook the pasta up to 24 hours in advance, ensuring a quick assembly when you’re ready to serve. Store the vinaigrette separately in the refrigerator to maintain its freshness and prevent the salad from becoming soggy. The toasted pine nuts can also be prepared a few days ahead; just keep them in an airtight container. When it’s time to enjoy, simply mix together your pasta, arugula, parmesan, basil, and vinaigrette. This way, you’ll have a vibrant, delicious dish ready with minimal effort, perfect for those busy weeknights! What to Serve with Lemon Basil Parmesan Pasta Salad Bright and refreshing, this delightful pasta salad pairs beautifully with an array of dishes that enhance your dining experience. Grilled Chicken: Juicy, smoky flavors from the grill add heartiness, making it a satisfying complete meal. The simple seasoning on grilled chicken enhances the zesty pasta without overpowering it. Shrimp Scampi: Tender, garlic-infused shrimp complements the lemony notes in the salad. This seafood pairing brings an elegant touch, perfect for summer gatherings. Crispy Garlic Bread: Crunchy and buttery, this classic favorite provides a satisfying contrast to the light salad. Each bite of garlic bread offers a warm, toasty embrace paired with the refreshing pasta. Mixed Green Salad: A simple side of mixed greens adds extra freshness and texture. Incorporating flavors like balsamic vinaigrette can tie the two salads together harmoniously. Roasted Vegetables: Earthy, caramelized roasted veggies brighten up your table and offer depth. They infuse a savory balance alongside the tangy pasta salad, creating an inviting spread. Lemonade or Iced Tea: A refreshing drink complements the bright flavors, providing a thirst-quenching balance. Opt for herbal iced tea for a lighter option that pairs beautifully with summer fare. Fruit Tart: For dessert, a light, fruity pastry echoes the lemony brightness of the salad. Savoring a slice as the meal winds down leaves a refreshing finish. These pairings not only enhance your Lemon Basil Parmesan Pasta Salad experience but create a festive and satisfying meal that’s perfect for any occasion. Lemon Basil Parmesan Pasta Salad Variations Feel free to play around with this recipe to make it your own, igniting your taste buds with delicious combinations! Chicken Addition: Toss in grilled marinated chicken for a heartier meal. This not only adds protein but also brings a savory depth that beautifully balances the salad’s zesty notes. Chickpea Power: For a vegetarian boost, stir in chickpeas for added protein and a touch of creaminess. They blend seamlessly into the salad, enhancing its heartiness without missing meat. Creamy Twist: Incorporate a dollop of Greek yogurt for an extra creamy texture. It adds richness to the vinaigrette, making every bite luxuriously smooth! Nutty Variation: Swap out pine nuts for toasted walnuts or almonds. Each one brings a unique flavor profile and adds a delightful crunch that elevates the salad further. Heat Levels: Enhance the dish with a pinch of red pepper flakes for a mild kick. This subtle heat adds an unexpected layer of flavor without overwhelming the fresh ingredients. Herb Infusion: Experiment with different herbs like cilantro or parsley in place of basil. Each herb offers its unique twist and fresh aroma, making your salad exciting with every batch! Roasted Veggies: For more texture, toss in some roasted bell peppers or zucchini. Their sweetness and caramelization will add depth and a comforting feel to your salad. Cheese Variations: Try swapping Parmesan for feta or goat cheese. These tangy cheeses will add a new, exciting flavor and creaminess that pairs well with the lemony dressing. By mixing and matching these variations, you can create a personalized Lemon Basil Parmesan Pasta Salad that suits your palate perfectly! If you’re interested in even more ideas, don’t miss our recipe for creative vegetarian twists. Happy experimenting! Expert Tips for Lemon Basil Parmesan Pasta Salad Rinse the Pasta: Always rinse pasta after cooking to prevent it from sticking together when cooled. This ensures your Lemon Basil Parmesan Pasta Salad has a delightful texture. Toast with Care: Watch pine nuts closely while toasting, as they can burn quickly. Stir frequently until they are golden and fragrant to avoid a bitter taste in your salad. Fresh Ingredients Matter: For the best flavor, use freshly grated parmesan cheese and fresh aromatics like basil and garlic. The vibrant taste elevates your Lemon Basil Parmesan Pasta Salad. Adjust to Taste: Don’t hesitate to tweak the vinaigrette by adding more lemon juice or mustard for brightness. Taste as you go to find the perfect balance. Storage Tips: If preparing ahead, store the salad and dressing separately until mealtime to keep the pasta fresh and prevent sogginess. Protein Boost: For a heartier meal, consider adding grilled chicken or chickpeas to your salad. This makes your Lemon Basil Parmesan Pasta Salad not just a side, but a satisfying main dish! Lemon Basil Parmesan Pasta Salad Recipe FAQs How do I choose ripe ingredients for the pasta salad? Absolutely! For the best flavor, select fresh basil with vibrant green leaves and no dark spots. The lemon should be firm and bright, indicating ripeness, while arugula should be crisp and fresh, free from wilting. How should I store leftover Lemon Basil Parmesan Pasta Salad? To maintain freshness, store your leftover pasta salad in an airtight container in the refrigerator for up to 3 days. If you want to keep it very fresh, consider storing the salad and vinaigrette separately until you’re ready to serve. Can I freeze Lemon Basil Parmesan Pasta Salad? Yes, you can freeze the pasta salad, but it’s essential to do so just with the pasta. Place the cooled pasta in an airtight container or freezer bag, ensuring to remove as much air as possible. It can last in the freezer for up to 1 month. When ready to enjoy, thaw it in the refrigerator overnight before serving. What should I do if the pasta sticks together after cooking? Very! To avoid this, make sure to rinse the cooked pasta under cold water immediately after draining. This stops the cooking process and helps separate the pasta. Stir gently while rinsing to ensure even cooling and prevent clumping. Are there any dietary considerations for this recipe? Of course! This Lemon Basil Parmesan Pasta Salad is vegetarian-friendly and made without mayo. However, if you have nut allergies, you can substitute the pine nuts with sunflower seeds or omit them altogether. Additionally, ensure all condiments like the Dijon mustard and vinegar are suitable for your diet. Can I make the salad ahead of time? The more the merrier! You can prepare the pasta and vinaigrette in advance and store them separately. Just combine everything shortly before serving to keep the textures fresh, ensuring that each bite retains its vibrant flavors. Lemon Basil Parmesan Pasta Salad: A Zesty Summer Delight Lemon Basil Parmesan Pasta Salad is a refreshing summer dish that combines fresh basil, arugula, and creamy parmesan, perfect for any gathering. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 12 minutes minsCooling Time 5 minutes minsTotal Time 32 minutes mins Servings: 6 servingsCourse: SaladCuisine: ItalianCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Vinaigrette2 cloves Fresh Garlic Minced1 teaspoon Kosher Salt¼ teaspoon Black Pepper1 whole Lemon Zest¼ cup Fresh Lemon Juice Fresh is preferred2 tablespoons White Balsamic Vinegar1 tablespoon Dijon Mustard½ cup Extra Virgin Olive OilFor the Salad1 lb Bowtie Pasta Any small pasta can substitute1 teaspoon Fine Sea Salt For pasta water⅓ cup Pine Nuts Watch when toasting2 handfuls Baby Arugula⅓ cup Fresh Parmesan Cheese Freshly grated for best results¼ cup Fresh Basil Leaves Adjust to taste Equipment Large potskilletmixing bowlJar for vinaigrettetongs Method Step-by-Step InstructionsIn a jar, combine minced garlic, kosher salt, black pepper, lemon zest, fresh lemon juice, white balsamic vinegar, and Dijon mustard. Gradually whisk in extra virgin olive oil until emulsified.Bring a large pot of salted water to a boil, add bowtie pasta, and cook according to package instructions (about 10-12 minutes) until al dente. Drain and rinse under cold water.In a skillet over medium heat, toast pine nuts for 5-7 minutes until fragrant and golden brown.In a large mixing bowl, combine cooled pasta, arugula, parmesan cheese, and cooled toasted pine nuts. Fold in fresh basil leaves.Shake the vinaigrette and drizzle over the salad ingredients. Toss gently and season with additional salt and pepper.Transfer to a serving bowl, garnish with extra basil or lemon slices, and enjoy fresh. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 15mgIron: 10mg NotesRinse pasta after cooking to prevent sticking. Use fresh ingredients for best flavor. Store salad and dressing separately until serving. Tried this recipe?Let us know how it was!
