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Basil Lemon Pasta Salad

Basil lemon pasta salad with fresh basil, lemon zest, and Parmesan tossed in bright citrus dressing for a light summer side. Farfalle (or rotini) is rinsed with cold water and chilled for 1 hour so every bite tastes crisp and herb-fresh.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta and garnish
  • 1 lb farfalle or rotini pasta
  • 1 cup fresh basil leaves Torn before using.
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 0.01 lemons For zest of 2 lemons (zest only).
  • 2 clove garlic Minced (about 2 cloves).
  • 0.5 cup Parmesan cheese Grated.
  • 1 cup cherry tomatoes Halved.
  • 0.5 salt and pepper To taste.
  • 0.25 cup pine nuts Optional garnish.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook farfalle or rotini pasta according to package directions until al dente. Drain, then rinse with cold water to cool quickly and stop cooking.
Make the lemon basil dressing
  1. Whisk olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until the dressing looks smooth and slightly glossy. Taste and adjust seasoning if needed.
Assemble the salad
  1. Combine the cooled pasta, torn fresh basil leaves, grated Parmesan, and halved cherry tomatoes in a large bowl. Gently toss to distribute the herbs and cheese.
  2. Pour the dressing over the pasta salad and toss until everything is evenly coated. The pasta should look shiny with specks of lemon and basil throughout.
Chill and serve
  1. Refrigerate the basil lemon pasta salad for at least 1 hour. Cover it so the basil stays bright green and the flavors meld.
  2. Just before serving, top with pine nuts if desired and serve chilled. Add a few extra basil leaves on top for a fresh look.

Notes

Pro tip: rinse with cold water thoroughly so the pasta stays springy instead of clumping when chilled. Store covered in the refrigerator for up to 3 days; it can be refreshed with a small splash of lemon juice before serving. Freezing is not recommended because the basil and tomatoes soften after thawing. For a lighter option, use half the Parmesan or substitute with a reduced-fat Parmesan style cheese.