Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
If you’re dreaming of a dish that’s bursting with freshness, zing, and a touch of elegance, this Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe is going to become your new favorite go-to. Imagine tender spirals of pasta tossed with juicy cherry tomatoes, fragrant basil, and nutty Parmesan—then draped in a silky, citrusy white balsamic dressing that’s impossible to resist. It’s the kind of salad that’s equally at home at a summer picnic or on your weeknight dinner table, with every bite offering a perfect balance of brightness, creaminess, and crunch.
Ingredients You’ll Need
Let’s gather the essentials! Each ingredient in this Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe plays a starring role—whether it’s adding a pop of color, a punch of flavor, or a satisfying texture that keeps you coming back for another forkful.
- Pasta: Short shapes like rotini or farfalle are perfect for grabbing onto the dressing and toppings.
- Cherry tomatoes: These little bursts of sweetness and color brighten up every bite.
- Parmesan cheese: Use shredded or shaved for nutty, salty depth throughout the salad.
- Fresh basil leaves: Chopped basil infuses the whole salad with garden-fresh aroma and flavor.
- Red onion: Thin slices add just the right amount of zing and crunch.
- Arugula or baby spinach (optional): Toss in a handful for an extra layer of green and a peppery bite.
- Salt and pepper: Season to taste for balance and enhanced flavors.
- White balsamic vinegar: The base of our vinaigrette, offering sweetness and tang without overpowering.
- Lemon juice: Freshly squeezed for that bright, sunny acidity.
- Dijon mustard: Adds a gentle kick and helps emulsify the dressing.
- Honey: Just a touch to round out the acidity and bring everything together.
- Garlic: Minced finely for subtle warmth in the vinaigrette.
- Olive oil: Whisked in to create a luscious, silky vinaigrette.
How to Make Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
Step 1: Cook and Cool the Pasta
Start by bringing a big pot of salted water to a boil. Add your favorite short pasta—rotini and farfalle are both fantastic options—and cook according to the package instructions until perfectly al dente. Drain the pasta and give it a quick rinse under cold water; this stops the cooking and cools it down so it’s salad-ready. Transfer it to a large mixing bowl and set aside.
Step 2: Whisk the White Balsamic Vinaigrette
In a small bowl or a jar with a tight-fitting lid, combine the white balsamic vinegar, fresh lemon juice, Dijon mustard, honey, and minced garlic. Whisk them together, then slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies and turns creamy. Taste and season with salt and black pepper as needed—you want a balance of tang, sweetness, and a hint of sharpness from the mustard.
Step 3: Assemble the Salad
Now for the fun part! To the cooled pasta, add the halved cherry tomatoes, shredded or shaved Parmesan, chopped basil, thinly sliced red onion, and arugula or baby spinach if you’re feeling extra green. Pour the white balsamic vinaigrette over everything, then toss gently but thoroughly so every ingredient gets coated in that sunny, aromatic dressing.
Step 4: Taste and Adjust
Give the salad a taste and adjust the seasoning with a little more salt, pepper, or a squeeze of lemon juice if you like things extra zippy. This is your moment to make the Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe truly yours—don’t be afraid to play with the balance!
Step 5: Chill and Serve
For the best flavor, cover the salad and let it chill in the fridge for at least 30 minutes. This helps all the flavors meld together into something magical. When you’re ready to serve, give it a gentle toss, and enjoy it cold or at room temperature.
How to Serve Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
Garnishes
For that final flourish, scatter a few extra basil leaves, a generous shower of shaved Parmesan, and a twist of cracked black pepper right before serving. A drizzle of good olive oil or a wedge of lemon on the side can take it from delicious to irresistible.
Side Dishes
This pasta salad pairs beautifully with grilled chicken, fish, or roasted vegetables, making it a standout side at any gathering. It’s also fantastic alongside a crusty baguette or some herby focaccia to help scoop up every last bit of vinaigrette.
Creative Ways to Present
Try serving the Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe in individual mason jars for picnics, or pile it high on a big platter for family-style dining. For a more substantial main, add grilled shrimp, chickpeas, or sliced avocado right on top.
Make Ahead and Storage
Storing Leftovers
Leftover salad keeps well in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, so it’s an excellent make-ahead recipe. If the pasta absorbs too much dressing overnight, just refresh with a splash of olive oil or a squeeze of lemon before serving.
Freezing
Freezing isn’t recommended for this dish since fresh basil, tomatoes, and greens tend to lose their lovely texture when thawed. For best results, enjoy the Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe fresh or chilled from the fridge.
Reheating
There’s really no need to reheat this salad—it’s meant to be served cold or at room temperature! If you prefer, let it sit out for 10–15 minutes after removing from the fridge to take the chill off before serving.
FAQs
Can I make this pasta salad gluten-free?
Absolutely! Simply substitute your favorite gluten-free short pasta, cook it according to package directions, and proceed with the Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe as written.
What’s the difference between white balsamic and regular balsamic vinegar?
White balsamic vinegar is lighter in color and flavor, offering a delicate sweetness and tang that won’t overpower the fresh ingredients or stain your salad. It keeps the overall look bright and beautiful—just perfect for this recipe.
Can I add protein to make this a main dish?
Definitely! Grilled chicken, shrimp, or even chickpeas are all fantastic additions. Just add your protein of choice when tossing the salad, and you’ll have a hearty, satisfying meal.
How far in advance can I make this salad?
You can make the Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe up to a day ahead. If preparing in advance, keep a little extra dressing on hand to refresh the salad before serving, as the pasta may absorb some of it overnight.
What if I don’t have fresh basil?
No worries! While fresh basil is ideal for its aroma and flavor, you can substitute with a smaller amount of fresh parsley or even a sprinkle of dried basil in a pinch. The salad will still be delicious, just with a slightly different herbal note.
Final Thoughts
There’s something truly special about sharing a big bowl of Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe with friends and family. It’s fresh, lively, and always a crowd-pleaser—so don’t hesitate to make it part of your next meal. Give it a try and watch it disappear!
Print
Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing and vibrant Lemon Basil Parmesan Pasta Salad featuring short pasta tossed with cherry tomatoes, fresh basil, shredded Parmesan, and a zesty white balsamic vinaigrette. Perfect as a light summer side dish or a vegetarian main when paired with added protein.
Ingredients
Pasta Salad
- 12 ounces short pasta (such as rotini or farfalle)
- 1 cup cherry tomatoes, halved
- ½ cup shredded or shaved Parmesan cheese
- ⅓ cup fresh basil leaves, chopped
- ¼ cup red onion, thinly sliced
- 1 cup arugula or baby spinach (optional)
- Salt and pepper to taste
White Balsamic Vinaigrette
- ¼ cup white balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
- ⅓ cup olive oil
- Salt and black pepper to taste
Instructions
- Cook Pasta: Cook the pasta in salted water according to package directions until al dente. Drain the pasta and rinse under cold water to cool it down, then transfer to a large mixing bowl.
- Make Vinaigrette: In a small bowl or jar, whisk together the white balsamic vinegar, lemon juice, Dijon mustard, honey, and minced garlic. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies. Season with salt and pepper to taste.
- Toss Salad: Add the cherry tomatoes, Parmesan cheese, chopped basil, sliced red onion, and arugula (if using) to the bowl of pasta. Pour the vinaigrette over the salad and toss thoroughly to combine all ingredients evenly.
- Chill: For best flavor, chill the pasta salad for at least 30 minutes before serving. Serve cold or at room temperature.
Notes
- This salad can be prepared a day ahead; refresh with extra dressing if needed before serving.
- For a heartier meal, add grilled chicken or chickpeas.
- To accommodate dietary preferences, substitute whole wheat or gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Tossing
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 10mg
