Lemon Basil Parmesan Pasta Salad
This Lemon Basil Parmesan Pasta Salad features tender bowtie pasta paired with a zesty lemon-basil vinaigrette, crunchy toasted pine nuts, and peppery arugula for a refreshing dish perfect for warm days.
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.
Notes
Store leftover pasta salad in an airtight container in the refrigerator for up to 3–4 days. To preserve freshness, keep components separate when making ahead.
Nutrition
Serving: 1gCalories: 330kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 350mgFiber: 3gSugar: 2g
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