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Basil Lemon Pasta Salad

Basil lemon pasta salad with bright citrus dressing and fresh basil for a light summer side. Farfalle or rotini gets tossed with lemon zest, garlic, Parmesan, and cherry tomatoes, then chilled for best flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb farfalle or rotini pasta Choose the shape you like; both work well for scooping.
  • 1 cup fresh basil leaves Tear for better surface area and faster flavor release.
  • 1 cup cherry tomatoes Halve for even bites in every forkful.
  • 0.5 cup Parmesan cheese Use finely grated for easier melting into the dressing.
Citrus dressing
  • 0.25 cup olive oil Helps coat the pasta so it chills without drying out.
  • 0.25 cup lemon juice Fresh is best for a bright, clean flavor.
  • 1 Zest of 2 lemons Zest is the key hero for the citrus aroma.
  • 2 cloves garlic, minced Minced garlic blends smoothly into the dressing.
  • 0.25 salt and pepper to taste Season in the dressing so every bite is balanced.
Optional garnish
  • 0.25 cup pine nuts Optional, but adds crunch and a lightly nutty finish.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the farfalle or rotini pasta according to the package directions until al dente, then drain. Rinse with cold water to stop cooking and cool the pasta quickly.
Make the lemon basil dressing
  1. Whisk olive oil, lemon juice, lemon zest, garlic, salt, and pepper together until the mixture looks evenly combined. Keep whisking for about 30 seconds so the garlic disperses well.
Toss and chill
  1. In a large bowl, combine the cooled pasta, fresh basil leaves, Parmesan cheese, and cherry tomatoes. Toss just until everything is evenly distributed.
  2. Pour the dressing over the salad and toss to coat thoroughly. The pasta should look glossy and lightly coated.
  3. Refrigerate the pasta salad for at least 1 hour. Cover the bowl so the basil stays fresh and the flavors meld.
Serve
  1. If desired, top with pine nuts right before serving, then serve chilled. The salad is best cold, with the basil bright and fragrant.

Notes

For the best texture after chilling, rinse the pasta well and toss it with dressing before refrigerating so it doesn’t dry out. Store covered in the refrigerator for up to 3 days; it’s best within 48 hours. Freezing is not recommended due to basil and tomato texture. For a lighter option, use part-skim Parmesan to reduce calories while keeping the savory punch.