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Basil Lemon Pasta Salad

Basil lemon pasta salad with farfalle or rotini tossed in a bright citrus dressing of lemon zest, garlic, and Parmesan. Chilled for 1 hour so the fresh basil stays vibrant and the flavors meld into a light summer side.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

pasta
  • 1 lb farfalle or rotini pasta
fresh herbs and produce
  • 1 cup fresh basil leaves
  • 1 cup cherry tomatoes
dressing
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 2 lemon lemon zest
  • 2 clove garlic minced
  • 0.5 cup Parmesan cheese grated
  • 1 salt and pepper to taste
garnish
  • 1 pine nuts optional

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the farfalle or rotini pasta according to package directions, then drain it and rinse under cold water to stop cooking and cool quickly.
Make the lemon basil dressing
  1. Whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until fully combined.
Assemble and chill
  1. Combine the cooled pasta, torn fresh basil leaves, grated Parmesan cheese, and halved cherry tomatoes in a large bowl.
  2. Pour the dressing over the salad and toss until everything is evenly coated and glossy.
  3. Refrigerate for at least 1 hour so the flavors meld and the salad serves chilled.
Serve
  1. Top with pine nuts if desired, then serve the basil lemon pasta salad cold.

Notes

For the best texture, rinse the pasta well and fully cool it before dressing so it doesn’t go sticky. Store covered in the refrigerator for up to 3 days; the basil stays brighter if you keep it chilled. Freezing is not recommended since pasta texture softens. For a lighter option, swap Parmesan for a reduced-fat hard cheese or use half the amount while keeping the lemon and garlic dressing unchanged.