Lemon Basil Parmesan Pasta Salad sings with bright citrus, fresh basil, and the nutty warmth of parmesan — a seasonal favorite that’s both comforting and light. This Lemon Basil Parmesan Pasta Salad pairs tender bowtie pasta with a zesty lemon-basil vinaigrette, crunchy toasted pine nuts, peppery arugula, and a generous handful of freshly grated parmesan for a texture-forward bowl that’s perfect for sunny lunches, backyard dinners, or potlucks. If you love bright pasta salads with bold flavors, try this recipe — it hits the balance between creamy and crisp, savory and tangy. For more pasta-salad inspiration, check out this playful Juicy Street Corn Pasta Salad.
Ingredients & Equipment
Ingredients
- 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
- 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)
Notes:
- Garlic is grated for smooth integration into the vinaigrette; adjust to taste.
- If you love extra tang, increase lemon juice by 1/2 tablespoon.
- Parmesan is best freshly grated for texture and flavor (avoid pre-grated for this salad).
Helpful Tools
- Large pot for boiling pasta
- Large mixing bowl (for tossing)
- Fine-mesh strainer or colander
- Microplane or zester (for lemon zest)
- Chef’s knife and cutting board
- Small bowl or jar for vinaigrette (or a small blender/immersion blender for an ultra-smooth vinaigrette)
- Skillet or small baking tray (for toasting pine nuts)
- Measuring spoons and cups
- Whisk or fork
Optional but useful:
- Salad tongs for serving
- Food scale if you prefer precise measurements
Step-by-Step Instructions (with tips)
MAKE THE VINAIGRETTE:
Grate the garlic into a small bowl and add 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 2 tablespoons white balsamic vinegar, and 1/2 teaspoon dijon mustard. Whisk to combine.
Tip: Grating the garlic with a microplane produces a milder, more integrated flavor than minced garlic. If you prefer a punchier garlic note, mince instead and let it sit in the acid for a few minutes to mellow.Slowly drizzle in 3 tablespoons extra virgin olive oil while whisking until the vinaigrette is emulsified and slightly thickened. Taste and adjust salt, pepper, or lemon to preference.
Variation: For a creamier dressing, pulse the ingredients in a small blender or use an immersion blender; this will make the vinaigrette silkier and cling better to the pasta.Set the vinaigrette aside at room temperature for now so the flavors can meld while you cook the pasta.
PREP: TOAST THE PINE NUTS
- Heat a small skillet over medium heat and add 1/3 cup pine nuts. Toast for 2–4 minutes, stirring frequently, until they’re fragrant and golden. Remove from heat immediately to prevent burning. Alternatively, spread pine nuts on a small baking tray and roast in a 350°F (175°C) oven for 6–8 minutes, checking frequently.
Tip: Pine nuts burn quickly — don’t walk away. Toasting brings out a deeper, richer nuttiness that contrasts beautifully with bright lemon.
MAKE THE PASTA SALAD:
Bring a large pot of water to a rolling boil. Add a generous pinch of fine salt (the water should taste like the sea). Add 1 pound bowtie pasta and cook until al dente — usually 1–2 minutes less than package directions. Reserve 1/2 cup of the starchy pasta cooking water before draining.
Tip: Salted water seasons the pasta itself; don’t skip this step.Drain the pasta in a colander and immediately transfer it to the large mixing bowl (no rinsing — that removes starch). While the pasta is still warm, drizzle about half of the vinaigrette over it and toss to coat, adding a splash of reserved pasta water if needed to loosen the dressing (about 1–2 tablespoons at a time). The warm pasta will absorb the flavors and carry them better.
Variation: For a chilled salad, let the pasta cool slightly then chill briefly before tossing with the remaining dressing to avoid wilting the arugula.Add the toasted pine nuts, 2 handfuls of baby arugula (torn if large), 1/3 cup freshly grated parmesan, and 1/4 cup thinly sliced basil leaves. Toss gently to combine, adding the remaining vinaigrette as needed. Season to taste with kosher salt and freshly ground black pepper.
Tip: Add the arugula last and toss gently so it keeps some texture and doesn’t completely wilt into the pasta.Taste and adjust: more lemon for brightness, more parmesan for savory depth, or more olive oil if it needs smoothing. Finish with an extra sprinkle of parmesan and a few whole basil leaves for a pretty presentation.
Variations & Flavor Suggestions
- Protein boost: Add grilled chicken, shrimp, or chickpeas for a main-dish salad.
- Veggie add-ins: Halved cherry tomatoes, roasted zucchini, charred corn, or blanched asparagus all pair beautifully. For roasting vs. boiling — roast zucchini or asparagus at 425°F for about 12–15 minutes until caramelized (adds smoky sweetness); blanch asparagus for 2 minutes then shock in ice water for bright color and snappy bite.
- Nut swap: Substitute toasted slivered almonds or chopped walnuts if pine nuts are unavailable or pricey.
- Cheese alternatives: Swap parmesan for pecorino romano for a saltier finish, or add small mozzarella balls for creaminess.
- Make it vegan: Omit the parmesan and toss in toasted seasoned breadcrumbs or nutritional yeast for umami.
Storage, Freezing & Make-Ahead Tips
- Short-term storage: Store leftover pasta salad in an airtight container in the refrigerator for up to 3–4 days. The salad is best eaten within the first 48 hours while the basil and arugula still have some freshness.
- Keep components separate: If making ahead, store the vinaigrette in a jar and the pasta (tossed lightly with oil) in the fridge separately. Toasted pine nuts and fresh basil should be stored in a separate small container and added just before serving to preserve crunch and color.
- Freezing: I don’t recommend freezing the fully dressed salad — the texture of pasta and fresh greens deteriorates when frozen and thawed. You can freeze the vinaigrette in an airtight container for up to 3 months. Cooked plain pasta can be frozen, but expect some softness on thawing.
- Portioning: For picnics or lunches, portion into individual airtight containers with a small dressing container or packet and the greens on top to keep them crisp. Toss just before eating.
How to Use / Serve This Dish
- As a side: Serve chilled or room-temperature alongside grilled fish, lemon-herb chicken, or a simple roast. The citrus and basil cut through richer mains.
- As a main: Add grilled shrimp or shredded rotisserie chicken, toss in halved cherry tomatoes, and serve with crusty bread for a satisfying meal.
- For entertaining: Bring to picnics, potlucks, or summer BBQs — this salad travels well when the dressing is added just before serving. Top with extra parmesan and a scattering of basil for a colorful platter.
- Seasonal pairings: In spring and summer, pair with grilled lemon-thyme chicken and a simple green salad. In early fall, introduce roasted squash or thinly sliced apples to create a bridge to cooler flavors; for inspiration on seasonal salads that mix sweet and savory, see this Honeycrisp apple and feta salad.
- Leftover repurpose ideas: Use leftover salad as a filling for warm wraps with sliced turkey, or fold into a chilled grain bowl with farro or quinoa and extra veggies for lunch.
FAQ
Q: Can I use a different pasta shape?
A: Yes — farfalle (bowties), rotini, orecchiette, or small shells all work. Choose a shape that holds dressing well; ridged or twisted pastas are excellent for trapping vinaigrette.
Q: What can I substitute for pine nuts?
A: Toasted slivered almonds, chopped walnuts, or even pepitas (pumpkin seeds) can be used. Toasting any of these will deepen their flavor. Sunflower seeds are a nut-free option.
Q: How long will this salad keep in the fridge?
A: Stored in an airtight container, it keeps 3–4 days. The first day is prime; by the third or fourth day the arugula and basil may darken and the pasta can become softer. Keep the dressing and greens separate if you want maximum freshness.
Q: Can I make this dairy-free or vegan?
A: Yes — omit the parmesan or use a vegan parmesan alternative or nutritional yeast for a cheesy note. Taste and adjust salt as parmesan adds savory, salty depth.
Q: How do I avoid a soggy pasta salad?
A: Cook the pasta to al dente, salt the cooking water, and toss the warm pasta with only part of the dressing first so it absorbs flavor without becoming overly wet. Reserve the remaining dressing and add just enough to coat when serving. Also, wait to add delicate greens like arugula and basil until right before serving.
Conclusion
This Lemon Basil Parmesan Pasta Salad is a bright, comforting bowl that celebrates seasonal lemon and basil with nutty parmesan and crunchy pine nuts — easy enough for weeknight dinners and pretty enough for company. If you want another quick take on the lemon-basil combo, see Kalefornia Kravings’ Easy Lemon Basil Pasta Salad for a slightly different spin. For inspiration on mixing herbs and citrus in a pasta format, check out Julie Blanner’s Basil Lemon Pasta Salad. And if you love the classic flavors here but want an alternative approach, take a look at Simply Scratch’s Lemon Basil Parmesan Pasta Salad. I can’t wait for you to try this recipe — if you make it, snap a photo and share it with someone who loves fresh, from-scratch food.
Lemon Basil Parmesan Pasta Salad
Ingredients
Vinaigrette
- 2 cloves garlic, grated 2 cloves if small
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice Increase by 1/2 tablespoon for extra tang
- 2 tablespoons white balsamic vinegar
- ½ teaspoon dijon mustard
- 3 tablespoons extra virgin olive oil
Pasta Salad
- 1 pound bowtie pasta or other small pasta of choice
- fine salt for seasoning pasta water
- ⅓ cup pine nuts toasted
- 2 handfuls baby arugula (eyeball this)
- ⅓ cup parmesan cheese freshly grated, plus more for serving
- ¼ cup fresh basil leaves thinly sliced, plus more for serving if desired
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
Make the Vinaigrette
- Grate the garlic into a small bowl and add the kosher salt, black pepper, lemon zest, lemon juice, white balsamic vinegar, and dijon mustard. Whisk to combine.
- Slowly drizzle in the extra virgin olive oil while whisking until the vinaigrette is emulsified and slightly thickened. Taste and adjust salt, pepper, or lemon as desired.
- Set the vinaigrette aside at room temperature while you cook the pasta.
Toast the Pine Nuts
- Heat a small skillet over medium heat and add the pine nuts. Toast for 2–4 minutes, stirring frequently, until fragrant and golden.
Make the Pasta Salad
- Bring a large pot of water to a rolling boil, adding a generous pinch of fine salt. Add the bowtie pasta and cook until al dente, usually 1–2 minutes less than package directions.
- Reserve 1/2 cup of the starchy pasta cooking water before draining the pasta.
- Transfer the drained pasta to a large mixing bowl. While the pasta is still warm, drizzle about half of the vinaigrette over it and toss to coat.
- Add the toasted pine nuts, arugula, freshly grated parmesan, and basil leaves. Toss gently to combine, adding the remaining vinaigrette as needed.
- Taste and adjust with additional lemon, parmesan, or olive oil if needed.
