Lemon Basil Parmesan Pasta Salad is a super simple yet flavorful dish perfect for spring or summer! Cooked pasta, peppery arugula, fresh basil, grated parmesan cheese and toasted pine nuts are tossed with simple, bright and lemony vinaigrette. Yields about 9 cups.
Lemon and Basil is a Match made in heaven.
Combine those flavors with cooked pasta, some freshly grated parmesan cheese, peppery arugula, toasted pine nuts drizzled in a lemony vinaigrette and you have a simple side dish that’s both easy and flavorful. Perfect for spring or summer and delicious as is or with grilled chicken, steak or seafood of your choice.
And although this pasta salad is incredible served immediately, you can also make this in advance and toss the ingredients with the dressing right before serving.
To Make This Lemon Basil Parmesan Pasta Salad You Will Need:
for the dressing:
- fresh garlic – Adds distinct punchy flavor.
- kosher salt – Enhances the flavors in this dressing.
- freshly ground black pepper – Adds some subtle bite and flavor.
- lemon zest – Adds a pop of bright lemony flavor.
- lemon juice – Lends acidity and flavor.
- white balsamic vinegar – Gives the dressing punchy tang.
- dijon mustard – Gives the dressing flavor and helps it emulsify.
- extra virgin olive oil – Lends flavor and richness.
for the salad:
- pasta (dry) – I like to use bowtie but any small shape should work.
- fine sea salt – Used for salting the water and enhancing the flavor of the pasta as it cooks.
- pine nuts – Adds crunch and delicious toasty, nutty flavor.
- basil (fresh) – For bright herbaceous flavor.
- parmesan cheese – Use freshly grated for best flavor.
- arugula – Adds a pop of green and peppery flavor. I use baby arugula.
- kosher salt – Enhances the flavor of the pasta salad.
- freshly ground black pepper – Adds some subtle bite and flavor.
Make The Lemon Vinaigrette:
In a glass jar or container with a tight fitting lid, measure and add in 2 cloves grated fresh garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1 teaspoon lemon zest, 2 tablespoons lemon juice (freshly squeezed), 2 tablespoons white balsamic vinegar, 1/2 teaspoon dijon mustard and 3 tablespoons extra virgin olive oil.
Secure the lid and shake well to combine. Set off to the side.
Cook the Pasta:
Meanwhile, fill a pot with water and bring to a boil.
Once the water is boiling, add in a palmful of fine sea salt (about 2 tablespoons) along with 1 pound dry pasta. I like bowties but any small shape will work. Cook the pasta according to package directions. It’s a good idea to stir the pasta every couple of minutes to avoid the pasta sticking together or worse, stick on the bottom of the pot.
Once fully cooked, drain and instantly rinse with cold water. Doing this rinses off any of the starch clinging to the pasta, which in turn keeps the pasta from sticking together. It also halts any further cooking and cools the pasta down so you can quickly make the salad.
I only ever rinse pasta for cold salads. I believe it’s considered a culinary sin otherwise.
Make The Pasta Salad:
In a small dry skillet, measure and add 1/3 cup pine nuts. Heat over medium to medium-low and toast until fragrant and golden brown. Remove and set off to the side to cool.
MAKE THE PASTA SALAD:
Once the pasta has cooled down, drain it of any excess water and toss into a large bowl with 2 handfuls of arugula (I eyeball this), the toasted pine nuts, 1/3 cup grated fresh parmesan cheese and about 1/4 cup of thinly sliced fresh basil.
Shake the dressing before pouring over the pasta salad ingredients.
Toss well.
Until thoroughly combined. Taste and season with kosher salt and black pepper to your liking.
Transfer to a serving bowl and top with some small basil leaves, lemon slices (if desired), a little extra black pepper and parmesan cheese.
MAKE IT A MEAL BY ADDING GRILLED CHICKEN.
- In a bowl combine 2 teaspoons avocado oil, juice of 1/2 a lemon, 1 tablespoon Italian seasoning, 1/2 teaspoon garlic powder, a few pinches of red pepper flakes and 3/4 teaspoon of salt.
- Toss in 1 to 1-1/4 pounds thin-cut, boneless skinless chicken breasts and marinate on your counter for 30 minutes. Grill 4 to 6 minutes on both sides (depending on thickness) or until fully cooked.
- Let rest for 5 to 6 minute before slicing and/or dicing and adding it to the pasta salad.
What To Serve With Pasta Salad:
- grilled protein of choice
- asparagus
- zucchini
- grilled green onions or wild ramps.
Enjoy! And if you give this Lemon Basil Parmesan Pasta Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Lemon Basil Parmesan Pasta Salad
Ingredients
FOR THE VINAIGRETTE:
- 1 to 2 cloves garlic, grated (2 cloves if small)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon dijon mustard
- 3 tablespoon extra virgin olive oil
FOR THE PASTA SALAD:
- 1 pound bowtie pasta, or other small pasta of choice
- fine salt, for seasoning pasta water
- 1/3 cup pine nuts
- 2 handfuls baby arugula, (I eyeball this)
- 1/3 cup parmesan cheese, freshly grated, plus more for serving
- 1/4 cup thinly sliced fresh basil leaves, plus more for serving (optional)
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
MAKE THE VINAIGRETTE:
- In a glass jar or container with a tight fitting lid, measure and add the garlic, kosher salt, freshly ground black pepper, lemon zest, lemon juice, white balsamic vinegar, dijon mustard and extra virgin olive oil.Secure the lid and shake well to combine. Set off to the side.
MAKE THE PASTA SALAD:
- Meanwhile, fill a large pot with water and bring to a boil. Once the water is boiling, add in a palmful of fine sea salt (about 2 tablespoons) along with the dry pasta. Cook the pasta according to package directions, stirring every few minutes.
- Once fully cooked, drain and instantly rinse with cold water. Drain well after rinsing.
- In a small dry skillet, measure and add the pine nuts. Heat over medium to medium-low and toast until fragrant and golden brown, tossing occasionally - about 6 minutes. Watch carefully to avoid burning.Remove and set off to the side to cool.
- In a large mixing bowl, add in the cold cooked pasta, arugula, toasted pine nuts, grated parmesan and the sliced fresh basil.
- Shake the dressing once more before pouring it over the pasta salad ingredients.
- Toss well to combine. Taste and season with kosher salt and black pepper to your liking.
- Transfer to a serving bowl and top with some small basil leaves, lemon slices (if desired), a little extra black pepper and parmesan cheese.
Notes
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
Leave a Reply