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

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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

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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