Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
If you’re looking for a fresh and vibrant dish that’s bursting with flavor, the Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe is going to become your new favorite go-to. This pasta salad perfectly balances the tangy brightness of lemon and white balsamic vinegar with the aromatic punch of fresh basil and the nutty crunch of pine nuts. It’s creamy, zesty, and just the right mix of comforting and refreshing, making it an ideal dish for warm days, potlucks, or whenever you crave something light yet satisfying.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the thoughtful harmony of each ingredient. Every component plays a crucial role in delivering the perfect balance of texture, color, and flavor that makes the Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe truly unforgettable.
- Garlic (1 to 2 cloves, grated): Adds a mild, aromatic kick that infuses the vinaigrette with depth.
- Kosher salt (1/2 teaspoon for vinaigrette, plus for pasta water): Enhances all the flavors without overpowering them.
- Freshly ground black pepper (1/4 teaspoon for vinaigrette, plus to taste): Offers subtle warmth and spice to balance the lemon.
- Lemon zest (1 teaspoon): Provides an intense citrus aroma, boosting freshness in every bite.
- Freshly squeezed lemon juice (2 tablespoons): Brings bright acidity that livens up the pasta salad.
- White balsamic vinegar (2 tablespoons): Adds a gentle, fruity sweetness that complements the lemon beautifully.
- Dijon mustard (1/2 teaspoon): Gives a slight tang and helps emulsify the vinaigrette.
- Extra virgin olive oil (3 tablespoons): Creates a luscious, smooth dressing that coats the pasta perfectly.
- Bowtie pasta (1 pound): A fun, bite-sized pasta that holds the dressing and other ingredients well.
- Fine salt: For seasoning the pasta water, ensuring the pasta is flavorful throughout.
- Pine nuts (1/3 cup): Toasted to golden perfection, they add a buttery crunch that elevates the salad.
- Baby arugula (2 handfuls): Adds peppery green notes and a vibrant pop of color.
- Parmesan cheese (1/3 cup, freshly grated, plus more for serving): Brings that salty, umami richness that ties everything together.
- Fresh basil leaves (1/4 cup thinly sliced, plus more for serving): The fresh herbaceous zing that makes this salad sing.
How to Make Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
Step 1: Make the Vinaigrette
Start by combining grated garlic, kosher salt, black pepper, lemon zest, lemon juice, white balsamic vinegar, Dijon mustard, and olive oil in a glass jar or container. Give it a good shake until the ingredients are well combined and emulsified. This vinaigrette is what that bright, tangy heart of the salad is all about, so take a moment to smell those fresh lemon and basil notes coming through!
Step 2: Cook the Pasta
Bring a large pot of water to a boil and add fine salt. Toss in the bowtie pasta and cook according to the package instructions until perfectly al dente. Once ready, drain the pasta and rinse it under cold water to stop the cooking process and cool it down, prepping it for the fresh salad mix.
Step 3: Toast the Pine Nuts
While the pasta cooks, toast the pine nuts in a dry skillet over medium heat. Stir frequently until they turn a lovely golden brown and release their nutty aroma — this step adds a gourmet touch with a satisfying crunch that contrasts beautifully against the tender pasta.
Step 4: Combine Salad Ingredients
In a large bowl, mix together the drained and cooled pasta, fresh arugula, toasted pine nuts, grated Parmesan cheese, and thinly sliced basil leaves. This colorful and fragrant combination is just waiting to be brightened up by the vinaigrette.
Step 5: Toss with Vinaigrette
Pour the freshly made vinaigrette over the salad and toss everything together gently but thoroughly. The dressing clings perfectly to each ingredient, coating every bite with that irresistible lemon basil and Parmesan flavor.
How to Serve Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
Garnishes
Serve your Lemon Basil Parmesan Pasta Salad with a sprinkle of extra grated Parmesan and a few whole basil leaves on top to elevate the plate visually and add bursts of fresh herb flavor. A little extra cracked black pepper and a drizzle of olive oil can also add to the appeal and taste.
Side Dishes
This pasta salad works wonderfully paired with grilled chicken or fish for a heartier meal, but it also shines on its own as a crowd-pleasing side at picnics, barbecues, and casual get-togethers. For something lighter, fresh crisp veggies or a crusty loaf of bread complement the salad beautifully.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out lemon halves or in individual mason jars for portable, pretty servings at parties. You can also toss in some cherry tomatoes or roasted red peppers for pops of color and additional flavor layers that your guests will love.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually have time to meld and deepen, but be sure to give it a fresh toss before serving as the pasta absorbs the dressing.
Freezing
This pasta salad is best enjoyed fresh or refrigerated rather than frozen, as the texture of the fresh basil, arugula, and dressing changes when thawed. To keep your salad tasting its best, avoid freezing and focus on quick refrigeration instead.
Reheating
Since this is a cold pasta salad, reheating isn’t necessary or recommended. If you prefer it slightly warm, you can allow it to come to room temperature before serving, but part of the charm is its refreshing, chilled nature.
FAQs
Can I use a different type of pasta for this salad?
Absolutely! While bowtie pasta is a great choice for its shape and ability to hold dressing, feel free to substitute fusilli, rotini, or penne — whichever small pasta you prefer.
Is it okay to prepare the vinaigrette in advance?
Yes! The vinaigrette can be made a day ahead and stored in the refrigerator. Just shake it well before tossing it into your salad to bring the flavors back to life.
Can I omit the pine nuts or substitute another nut?
You can omit pine nuts if you’re allergic or don’t have them on hand. Toasted almonds or walnuts can be excellent alternatives that still add a delightful crunch.
How do I keep the salad from getting soggy?
Rinsing the pasta under cold water immediately after cooking helps stop the cooking process and prevents sogginess. Tossing the salad just before serving also helps maintain crisp arugula and fresh basil.
Is this recipe suitable for meal prep lunches?
Definitely! The Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe makes a fantastic make-ahead lunch that stays fresh and vibrant for a couple of days, making your midday meals something to look forward to.
Final Thoughts
There’s something truly joyful about the harmony in the Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe — it’s as bright and fresh as a sunny afternoon and as comforting as a homemade meal. Whether you’re packing it for a picnic or dishing it up for family dinner, I can’t wait for you to fall in love with this easy and delightful pasta salad. Give it a try and watch it become one of your favorite recipes to make and share!
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Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
- Total Time: 30 minutes
- Yield: 9 servings 1x
Description
A refreshing and zesty Lemon Basil Parmesan Pasta Salad tossed with a vibrant white balsamic vinaigrette. This easy-to-make pasta salad combines bowtie pasta with fresh basil, arugula, toasted pine nuts, and plenty of parmesan cheese, making it a perfect light meal or side dish for spring and summer gatherings.
Ingredients
For the Vinaigrette
- 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 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
- Fine salt for seasoning pasta water
- 1/3 cup pine nuts
- 2 handfuls baby arugula (amount as desired)
- 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
Instructions
- Make the Vinaigrette: In a glass jar or container, combine the grated garlic, kosher salt, freshly ground black pepper, lemon zest, freshly squeezed lemon juice, white balsamic vinegar, Dijon mustard, and extra virgin olive oil. Seal the jar and shake vigorously until the dressing is well emulsified and combined.
- Cook the Pasta: Bring a large pot of water to a boil. Add a generous pinch of fine salt to the water and then add the bowtie pasta. Cook according to the package instructions until al dente. Drain the pasta and immediately rinse it with cold water to stop the cooking and cool it down for the salad.
- Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts until they turn golden brown and fragrant, stirring frequently to prevent burning. Remove from heat and set aside to cool slightly.
- Combine the Salad: In a large mixing bowl, combine the cooled pasta, baby arugula, toasted pine nuts, freshly grated parmesan cheese, and thinly sliced fresh basil leaves. Pour the prepared white balsamic vinaigrette over the ingredients and toss gently to coat everything evenly.
- Season and Serve: Taste the salad and adjust seasoning with kosher salt and freshly ground black pepper as needed. Garnish with additional parmesan cheese and fresh basil leaves if desired. Serve chilled or at room temperature.
Notes
- To enhance flavor, prepare the vinaigrette ahead of time and refrigerate it for at least 30 minutes before tossing with the pasta salad.
- Make sure not to overcook the pasta; it should be al dente to hold up well in the salad.
- You can substitute pine nuts with toasted walnuts or almonds for a different nutty flavor.
- This pasta salad is best eaten within 24 hours but can be stored in an airtight container in the refrigerator for up to 2 days.
- For a vegan version, omit parmesan and use a vegan parmesan alternative or nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
