Are you ready to dive into a refreshing and delightful dish that screams freshness with every bite? This Lemon Basil Parmesan Pasta Salad is a vibrant take on a classic, combining zesty lemon and fragrant basil with the savory richness of Parmesan cheese. It’s the kind of dish that elevates any meal and brings a smile to your face, whether served as a side or a main.
Why You’ll Love This Recipe
- Bright zesty flavor: The lemon zest gives a refreshing pop that mingles beautifully with basil.
- Simple and quick: This recipe is quick to prepare, perfect for a busy weeknight or a spontaneous picnic.
- Versatile: Enjoy it as a satisfying main or as a crowd-pleasing side dish.
- Healthy ingredients: Fresh arugula and basil pack a nutritious punch while adding a beautiful green hue.
Ingredients You’ll Need
This pasta salad is a masterclass in simplicity, using readily available ingredients that each add their own touch of magic. Here’s how each component helps create a symphony of textures and flavors.
- Bowtie Pasta: Its delightful shape soaks up the vinaigrette perfectly, providing bite-sized satisfaction.
- Lemon Juice and Zest: These elevate the dish with a refreshing citrus kick that’s both tangy and aromatic.
- Parmesan Cheese: Brings a savory depth that complements the other fresh ingredients beautifully.
- Fresh Basil Leaves: Add a herby fragrance that makes every bite a burst of flavor.
- Pine Nuts: Toasted to golden perfection, they offer a delightful, buttery crunch.
Variations
One of the best aspects of this Lemon Basil Parmesan Pasta Salad is how effortlessly you can tweak it to match your mood or dietary needs. Here are some exciting variations to try out.
- Add grilled chicken: For a protein-packed variation, toss in some sliced grilled chicken breast.
- Swap nuts: Almonds or walnuts make a great alternative to pine nuts for a different crunch.
- Vegetable upgrade: Try adding cherry tomatoes or bell peppers for a splash of color and extra nutrients.
How to Make Lemon Basil Parmesan Pasta Salad
Step 1: Prepare the Vinaigrette
In a jar or container, combine grated garlic, kosher salt, fresh black pepper, lemon zest, lemon juice, white balsamic vinegar, Dijon mustard, and olive oil. Shake well until emulsified. Set aside to let the flavors meld.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and rinse under cold water to stop cooking, ensuring it’s ready to soak up the vinaigrette later.
Step 3: Toast the Pine Nuts
In a dry skillet over medium heat, toast the pine nuts, stirring often until they’re golden brown and fragrant—just be cautious not to let them burn!
Step 4: Assemble the Salad
In a large bowl, combine the cooked pasta, arugula, toasted pine nuts, Parmesan cheese, and fresh basil. Pour the vinaigrette over the salad, toss well, and season with salt and pepper to taste.
Pro Tips for Making Lemon Basil Parmesan Pasta Salad
- Perfect Pasta Texture: Rinsing the pasta immediately after cooking retains the perfect firmness and prevents sticking.
- Vibrant Basil: Add the basil just before serving to keep its color bright and its flavor fresh.
- Toasting Timing: Start toasting the pine nuts just as the pasta begins to cook to ensure everything comes together effortlessly.
- Enhanced Flavor: Let the salad sit for a bit after mixing to allow the flavors to develop more fully.
How to Serve Lemon Basil Parmesan Pasta Salad
Garnishes
For a touch of extra flair, top off your pasta salad with some small basil leaves, a sprinkle of extra Parmesan, and thin lemon slices, adding both visual appeal and an extra punch of flavor.
Side Dishes
This versatile salad pairs wonderfully with a variety of dishes. Serve it alongside grilled salmon or chicken, or even with some crusty bread for an elevated meal.
Creative Ways to Present
Consider serving this salad in elegant glass jars for a portable option that’s perfect for picnics or parties, or spread it out on a large platter to showcase its colorful ingredients.
Make Ahead and Storage
Storing Leftovers
Keep your pasta salad fresh by storing it in an airtight container in the refrigerator for up to three days, allowing you to enjoy this delightful dish even on the busiest days.
Freezing
Although freezing this recipe isn’t recommended due to the fresh ingredients, you can prepare and freeze the cooked pasta separately if needed. Just add fresh ingredients when ready to serve.
Reheating
Reheating isn’t typically necessary for this salad. However, if you prefer it warm, a quick toss in a warm pan before adding the fresh ingredients can refresh the flavors.
FAQs
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Can I make this salad gluten-free?
Absolutely! Just swap the regular pasta with your favorite gluten-free variety, and enjoy a dish that’s suitable for anyone with gluten sensitivities.
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What can I use instead of arugula?
If arugula isn’t to your taste, spinach or mixed greens can make excellent substitutes, providing a mild yet fresh base for your pasta salad.
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Is it okay to make the vinaigrette ahead of time?
Yes, the vinaigrette can be prepared in advance and stored in the refrigerator for up to a week, allowing the flavors to deepen even further.
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Can I add more vegetables to the salad?
Definitely! Feel free to enhance your pasta salad with other seasonal vegetables like bell peppers, cucumbers, or cherry tomatoes.
Final Thoughts
I hope you’re as excited to make this Lemon Basil Parmesan Pasta Salad as I am to share it with you. It’s fresh, delicious, and endlessly versatile, making it a staple in any kitchen. Give it a try, and let it bring a little sunshine to your table.
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Lemon Basil Parmesan Pasta Salad Recipe
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Category: Salad
- Method: Blending, Tossing
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Basil Parmesan Pasta Salad is a fresh, flavorful dish perfect for summer picnics and potlucks. Combining al dente pasta with a zesty lemon vinaigrette, toasted pine nuts, and fresh basil, it offers a delightful blend of citrus, herbs, and cheesy richness in every bite. Ready in under an hour, it’s a versatile and crowd-pleasing salad that can be served cold or at room temperature.
Ingredients
FOR THE VINAIGRETTE:
- 2 cloves garlic grated (about 2 teaspoons)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest (from about 1 large lemon)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon dijon mustard
- 3 tablespoons extra virgin olive oil
FOR THE PASTA SALAD:
- 1 pound bowtie pasta or other small pasta of choice
- 2 tablespoons fine sea salt (for boiling pasta)
- 1/3 cup pine nuts
- 2 handfuls baby arugula (about 2 cups)
- 1/3 cup freshly grated Parmesan cheese, plus extra for serving
- 1/4 cup thinly sliced fresh basil leaves, plus more for serving
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Make the vinaigrette: In a glass jar or container with a tight-fitting lid, add the garlic, kosher salt, black pepper, lemon zest, lemon juice, balsamic vinegar, dijon mustard, and olive oil. Secure the lid and shake vigorously until well combined. Set aside to allow flavors to meld.
- Cook the pasta: Bring a large pot of water to a boil. Add the sea salt and cook the pasta according to package instructions, stirring occasionally to prevent sticking. Once al dente, drain and rinse immediately with cold water to stop cooking and cool the pasta down.
- Toast the pine nuts: In a small dry skillet over medium heat, toast the pine nuts until golden and fragrant, about 5-6 minutes, stirring occasionally to prevent burning. Remove from heat and let cool.
- Assemble the salad: In a large mixing bowl, combine the cooled pasta, arugula, toasted pine nuts, grated Parmesan, and sliced basil. Shake the vinaigrette again to remix and pour over the salad ingredients. Toss gently to incorporate all flavors evenly.
- Season and serve: Taste the salad and adjust seasoning with salt and black pepper as desired. Transfer to a serving bowl and garnish with extra basil leaves, Parmesan cheese, and lemon slices if using. Serve chilled or at room temperature.
Notes
- For a vegetarian option, ensure the Parmesan is vegetarian-friendly (avoiding animal rennet).
- Use freshly grated Parmesan for the best flavor and texture.
- The salad can be prepared ahead of time; toss with dressing just before serving to keep it fresh.
- You can substitute pine nuts with chopped walnuts or sliced almonds for different nut textures.
- This dish is best enjoyed within 24 hours for maximum freshness.
Nutrition
- Serving Size: 1 cup (about 200 grams)
- Calories: 300 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 15 mg
