Lemon Basil Parmesan Pasta Salad
This bright and refreshing pasta salad combines tender pasta with peppery arugula, fresh basil, and nutty parmesan, all tossed in a zesty lemon dressing. It’s light, flavorful, and perfect for warm days or as a side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: Salad
- Cuisine: Italian
Ingredients
For the Dressing:
1–2 cloves garlic, grated
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons white balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
For the Salad:
1 lb (450 g) bowtie pasta (or similar small pasta)
Salt, for pasta water
1/3 cup pine nuts
2 handfuls baby arugula
1/3 cup parmesan cheese, freshly grated (plus extra for serving)
1/4 cup fresh basil leaves, thinly sliced (plus extra for garnish, optional)
Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and let cool slightly.
- In a small bowl, whisk together the garlic, salt, black pepper, lemon zest, lemon juice, white balsamic vinegar, Dijon mustard, and olive oil until well combined.
- In a dry skillet over medium heat, toast the pine nuts for 2–3 minutes until lightly golden, stirring frequently. Remove from heat and let cool.
- In a large bowl, combine the cooked pasta, arugula, parmesan cheese, basil, and toasted pine nuts.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately or chill for 30 minutes for enhanced flavor. Garnish with extra parmesan and basil if desired.
Nutrition
- Calories: 420 kcal per serving
Find it online: https://musttrymeals.com/lemon-basil-parmesan-pasta-salad/