Lemon Basil Parmesan Pasta Salad Recipe
Bright, zesty, and beautifully fresh, this Lemon Basil Parmesan Pasta Salad is pure sunshine in a bowl! Each forkful delivers a perfect harmony of tangy lemon, fragrant basil, nutty Parmesan, and ripe cherry tomatoes, all tossed together with bite-sized pasta and a sprinkle of red onion. Whether you’re making it for a picnic, a backyard barbecue, or just a cheerful weeknight dinner, this irresistible pasta salad will be the star of the table — and everyone will ask for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
What I adore about Lemon Basil Parmesan Pasta Salad is how it lets each simple ingredient shine. Fresh flavors, bright colors, and a delightful texture all come together thanks to this thoughtfully chosen lineup. Here’s what you’ll need, and why each one matters:
- Short pasta (12 ounces): Rotini, farfalle, or any short, textured noodle is perfect for hugging all that bold dressing and delicious add-ins.
- Olive oil (1/3 cup): Use quality olive oil for a rich, slightly fruity backbone that helps tie every ingredient together.
- Fresh lemon juice (1/4 cup): Squeeze real lemons for unbeatable brightness and a lively tang in every bite.
- Lemon zest (1 tablespoon): Just a touch of zest adds a floral citrus note that lifts the entire salad.
- Garlic (1 clove, minced): Adds subtle sharpness and depth to the dressing without overpowering.
- Salt (1/2 teaspoon): Enhances all the flavors and balances the acidity — absolutely essential.
- Black pepper (1/4 teaspoon): A pinch offers just the right background warmth.
- Parmesan cheese (1/2 cup, grated): Freshly grated Parmesan adds gorgeous savoriness and melts deliciously into the salad.
- Cherry tomatoes (1 cup, halved): Find the ripest, juiciest tomatoes you can — they bring juicy pops of natural sweetness.
- Fresh basil (1/2 cup, finely chopped): Don’t skimp here! Basil’s aromatic green flavor is the heart of this dish.
- Red onion (1/4 cup, thinly sliced): Just a little gives a gentle bite and a beautiful purple color contrast.
- Toasted pine nuts or walnuts (optional, 1/4 cup): For a buttery crunch on top, these are entirely optional but highly recommended.
How to Make Lemon Basil Parmesan Pasta Salad
Step 1: Cook the Pasta
Bring a big pot of salted water to a boil and cook your pasta until it’s perfectly al dente. You want noodles that are tender but still hold their shape and texture. Once they’re done, drain and rinse under cold water to stop the cooking process. This chill helps the pasta stay beautifully springy and prevents it from getting mushy once you add the dressing.
Step 2: Whisk the Dressing
Grab a large mixing bowl and whisk together the olive oil, freshly squeezed lemon juice, fragrant lemon zest, minced garlic, salt, and black pepper. This is where the signature zingy flavor of Lemon Basil Parmesan Pasta Salad is born — it’s fresh, lively, and will instantly make you hungry!
Step 3: Combine and Toss
Add your cooled pasta right into the bowl with the dressing. Toss in the grated Parmesan, juicy cherry tomatoes, finely chopped fresh basil, and thinly sliced red onion. Give everything a really good toss so every piece gets thoroughly coated with that gorgeous lemon-basil dressing. If you’re using toasted pine nuts or chopped walnuts, sprinkle them on at the end for a pop of crunch.
Step 4: Chill and Serve
Transfer your Lemon Basil Parmesan Pasta Salad to the fridge and let it chill for at least 30 minutes. This brief rest in the cold gives the flavors time to mingle and develop, making every bite even tastier. Serve straight from the fridge or let it come to room temperature for maximum aroma.
How to Serve Lemon Basil Parmesan Pasta Salad
Garnishes
For that final touch, try a shower of extra grated Parmesan, a scatter of fresh basil leaves, or another sprinkle of toasted nuts. These simple toppings add color, texture, and an inviting finish that makes your bowl truly irresistible.
Side Dishes
Lemon Basil Parmesan Pasta Salad partners beautifully with just about anything. It’s fantastic alongside grilled chicken, steak, or seafood, and just as lovely as part of a vegetarian spread. Crusty bread, a refreshing green salad, or some simple antipasti would complete the meal in style.
Creative Ways to Present
Want to wow your guests? Serve the salad in individual mason jars for a fun picnic twist, or pile it onto a big platter lined with leafy greens. For backyard parties, spoon it into lettuce cups or stuff it into halved bell peppers for a bite-sized, hand-held option.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Basil Parmesan Pasta Salad in an airtight container in the refrigerator. It tastes wonderful for up to three days — just give it a gentle toss before serving to redistribute the dressing and revive the flavors.
Freezing
While you can technically freeze cooked pasta, this salad’s fresh tomatoes and basil won’t hold up well in the freezer. For best results, enjoy it fresh or within a few days of making. If you need to prep ahead, you can freeze cooked pasta and make the dressing — just combine with fresh veggies and herbs before serving.
Reheating
There’s no need to reheat Lemon Basil Parmesan Pasta Salad, as it’s meant to be served cold or at room temperature. If you or your guests prefer a little warmth, simply let it sit out of the fridge for 10 to 15 minutes before serving.
FAQs
Can I make Lemon Basil Parmesan Pasta Salad a day ahead?
Absolutely! In fact, making it a day in advance allows the flavors even more time to meld and deepen. Just wait to add the toasted nuts and fresh basil until right before serving for the best texture and brightness.
What’s the best type Side Dish
Rotini, farfalle, or fusilli are all excellent choices because their curves and grooves grab onto the dressing and all those delicious add-ins. Short pasta shapes are best for easy serving and eating.
How can I add protein to Lemon Basil Parmesan Pasta Salad?
To turn it into a heartier main, toss in cooked, cubed grilled chicken, chickpeas, or mozzarella pearls. These add protein and complement the salad’s flavors without overpowering its sunshiny character.
What can I use instead of pine nuts?
If you have nut allergies or just want a different crunch, try toasted sunflower seeds or pumpkin seeds. Chopped walnuts or even almonds also work well for swapping in that nutty texture.
Can I use dried basil if I can’t find fresh?
Fresh basil truly makes a difference in this salad, offering that deep green aroma and flavor. If fresh isn’t available, use a teaspoon of dried basil, but let it soak in the dressing a few minutes to soften and infuse its flavor.
Final Thoughts
There’s a reason Lemon Basil Parmesan Pasta Salad has become my go-to for every occasion that calls for a hit of freshness and flavor. If you crave effortless meals that taste like a celebration, this one will quickly become a favorite in your own kitchen too. Go ahead and give it a try — your taste buds will thank you!
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Lemon Basil Parmesan Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Lemon Basil Parmesan Pasta Salad is a refreshing and flavorful dish perfect for summer gatherings. The zesty lemon, fragrant basil, and nutty Parmesan cheese create a harmonious blend of flavors in every bite.
Ingredients
Pasta:
- 12 ounces short pasta (like rotini or farfalle)
Dressing:
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup finely chopped fresh basil
- 1/4 cup red onion, thinly sliced
- Optional: 1/4 cup toasted pine nuts or chopped walnuts
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente. Drain and rinse under cold water.
- Prepare the Dressing: Whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper in a large bowl.
- Combine Ingredients: Add pasta, Parmesan, tomatoes, basil, and red onion to the bowl. Toss to coat.
- Optional: Sprinkle with nuts before serving. Chill for 30 minutes. Serve cold or at room temperature.
Notes
- This salad can be made ahead. Add protein like grilled chicken or chickpeas for a complete meal.
- Use high-quality olive oil and Parmesan for the best taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook (after boiling)
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 10 mg
