Lemon Basil Parmesan Pasta Salad

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..

Course Salads, Side Dishes

Cuisine American

Keyword basil, easy recipe, lemon, pasta salad, quick and easy

Prep Time 35

Cook Time 10

Total Time 45

Servings servings

Calories 282

Author Laurie McNamara

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

US Customary - Metric

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

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.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition