Description
This fresh and vibrant Lemon Basil Parmesan Pasta Salad is tossed in a tangy white balsamic vinaigrette, featuring bowtie pasta, peppery arugula, toasted pine nuts, and freshly grated parmesan. Perfect for a light lunch, picnic, or side dish, it combines bright lemon flavors with aromatic basil for a refreshing and satisfying salad.
Ingredients
Scale
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
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, black pepper, lemon zest, freshly squeezed lemon juice, white balsamic vinegar, Dijon mustard, and extra virgin olive oil. Close the jar tightly and shake well until all ingredients are thoroughly mixed and emulsified.
- Cook the Pasta: In a large pot, bring water to a boil and season generously with fine salt. Add the bowtie pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool completely.
- Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts until golden brown and fragrant, shaking or stirring frequently to avoid burning. Remove from heat and let cool.
- Combine Salad Ingredients: In a large bowl, combine the cooled pasta, baby arugula, toasted pine nuts, freshly grated parmesan cheese, and thinly sliced fresh basil leaves. Pour the prepared vinaigrette over the salad.
- Toss and Season: Toss all ingredients gently but thoroughly to coat everything evenly with the vinaigrette. Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed.
- Serve: Transfer the pasta salad to a serving dish, garnish with additional parmesan cheese and basil if desired, and serve immediately or chilled.
Notes
- Use gluten-free pasta if you want to make this recipe gluten-free.
- To elevate the flavor, allow the salad to rest for 10 minutes before serving to let the flavors meld.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Substitute pine nuts with toasted walnuts or almonds if preferred or if pine nuts are unavailable.
- If vegan, omit parmesan or replace with a vegan cheese alternative.
