Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe

This Lemon Basil Parmesan Pasta Salad is my absolute go-to whenever I need a burst of sunshine on my table—bright lemon, aromatic basil, savory Parmesan, and crunchy pine nuts tossed with tender pasta. Whether you serve it at a backyard barbecue or a cozy lunch, every bite is pure, zesty, Italian-inspired happiness that’s impossible not to crave.

Ingredients You’ll Need

What I love most about Lemon Basil Parmesan Pasta Salad is how it relies on simple, fresh ingredients to create something truly special. Each component has a purpose: some bring brightness, others add depth, texture, or a hint of indulgence. Together, it’s magic!

• Bowtie (Farfalle) Pasta: The fun shape hugs the vinaigrette and gives every bite a cheerful bounce; feel free to use your favorite small pasta.
• Fresh Lemon Zest & Juice: Provides a lively, citrusy zing that keeps the salad light and refreshing.
• Garlic: Just enough to perk up the flavor—grated finely so it disappears into the dressing.
• Extra Virgin Olive Oil: For that rich, velvety base in the vinaigrette; quality counts here.
• White Balsamic Vinegar: Adds gentle tang and a touch of sweetness—don’t substitute with regular balsamic!
• Dijon Mustard: Brings subtle heat and helps the vinaigrette emulsify for a silky finish.
• Pine Nuts: Toasted until golden for irresistible buttery crunch—don’t skip this, they’re little flavor bombs.
• Baby Arugula: Peppery and vibrant, it livens up the salad and adds lovely leafy texture.
• Parmesan Cheese: Freshly grated for the best sharp, salty finish—skip the pre-grated stuff for ultimate flavor.
• Fresh Basil: Torn in at the end for that signature aroma and beautiful green flecks.
• Kosher Salt & Freshly Ground Black Pepper: The finishing touch to bring out every nuance—season to taste.
• Fine Salt: Used in the pasta water, it’s key for infusing the noodles with flavor right from the start.

Variations

The beauty of Lemon Basil Parmesan Pasta Salad is truly in how flexible it is. Feel free to make it your own—swap in your favorite veggies, add protein, or adjust the dressing to fit your cravings, dietary needs, or whatever’s hanging out in your fridge.

• Make it Gluten-Free: Simply use your favorite gluten-free pasta; the flavors still shine bright!
• Add Protein: Toss in grilled chicken, shrimp, or chickpeas for extra staying power and heartiness.
• Switch up the Greens: Spinach or baby kale are great alternatives to arugula for a slightly different flavor profile.
• Vegan-Friendly: Swap the parmesan with a dairy-free version and use maple syrup in place of honey (if using in the dressing) for a vegan take.
• Try Different Nuts: No pine nuts? Toasted almonds or walnuts offer delicious crunch, too.

How to Make Lemon Basil Parmesan Pasta Salad

Step 1: Make the Vibrant Lemon Vinaigrette

Start by measuring all the vinaigrette ingredients—grated garlic, lemon juice, lemon zest, Dijon mustard, white balsamic vinegar, salt, pepper, and olive oil—into a glass jar or any container with a tight-fitting lid. Secure the lid and shake until everything is completely emulsified and gorgeous. Set it aside; giving those flavors time to mingle makes all the difference.

Step 2: Cook and Cool the Pasta

Meanwhile, bring a big pot of water to a rolling boil. Toss in a generous palmful of fine salt (this is your chance to flavor the pasta from the inside out!). Add your bowtie pasta and cook until al dente, following the package directions. Once done, drain and rinse with cold water right away to stop the cooking and cool things down—no mushy noodles here!

Step 3: Toast the Pine Nuts

Pop those pine nuts into a small dry skillet over medium-low heat. Toast them, stirring often, until they’re fragrant and golden all over—about 6 minutes. Watch them closely, as those little gems can burn fast! Once perfect, set aside to let them cool.

Step 4: Assemble the Pasta Salad

In your biggest mixing bowl, combine the cooled pasta, crunchy pine nuts, handfuls of baby arugula, a shower of freshly grated Parmesan, and lots of thinly sliced basil leaves. Give your vinaigrette another shake, then pour it over and toss everything until every spiral and leaf is glistening with flavor. Taste and tweak with more salt and pepper if needed!

Step 5: Serve and Savor

Transfer to a serving bowl and finish with a final sprinkle of Parmesan, fresh basil, black pepper, and a few pretty lemon slices if you’re feeling fancy. The Lemon Basil Parmesan Pasta Salad is ready to wow your crowd!

How to Serve Lemon Basil Parmesan Pasta Salad

Garnishes

This salad practically begs for a festive finishing touch! A generous sprinkle of extra Parmesan, slivers of fresh basil, a twist of cracked black pepper, and thin lemon slices all make it pop—both in flavor and vibrant color. If you have edible flowers or microgreens, they add an elegant summer party vibe.

Side Dishes

Lemon Basil Parmesan Pasta Salad pairs beautifully with so many things! Grilled chicken, shrimp skewers, or salmon are classic, but it’s equally at home beside roasted vegetables, a crusty loaf of bread, or a simple green salad for lighter meals. It’s a forever favorite at picnics and potlucks, too!

Creative Ways to Present

Think beyond the bowl! Tuck individual portions into mason jars for a pretty picnic, serve it inside hollowed-out bell peppers for a colorful appetizer, or use on a bed of arugula for a show-stopping lunch platter. A big, family-style serving dish with lemon wedges and whole basil leaves never fails to impress and invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Cooled and tossed, Lemon Basil Parmesan Pasta Salad keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors develop even more overnight, but it’s best enjoyed within a couple of days to keep the greens at their perkiest.

Freezing

I wouldn’t recommend freezing this salad—fresh basil and arugula lose their lovely texture, and the cheese can separate. But the vinaigrette freezes well on its own if you want to prep ahead for future pasta salads!

Reheating

This is definitely a cold or room temperature dish, so no reheating needed! If it has been chilled overnight, I like to let it sit out for 20–30 minutes to take the chill off and give it a quick toss before serving. Add an extra squeeze of lemon or more parm if it needs “waking up.”

FAQs

Final Thoughts

If you’re looking for a dish that’s as easy as it is irresistible, I can’t recommend this Lemon Basil Parmesan Pasta Salad enough. It always brings a smile to my table—and I hope it becomes one of your favorites, too. Give it a try and let every spoonful whisk you off to a sunny Italian garden!

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