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
Scale
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
