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Basil Lemon Pasta Salad

Basil lemon pasta salad with fresh basil, lemon zest, and Parmesan tossed in a bright citrus dressing. Cooked pasta is rinsed in cold water for a springy bite, then chilled until the flavors taste fully blended.
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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 Method Notes

Ingredients
  

Pasta base
  • 1 lb farfalle or rotini pasta Use 1 lb (or substitute an equal amount of your preferred short pasta).
  • 0.5 cup fresh basil leaves, torn Tear leaves by hand for better surface area and aroma.
  • 1 cup cherry tomatoes, halved Halve tomatoes so they distribute evenly.
Citrus dressing
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 2 lemons You’ll use zest from 2 lemons and juice from the measured lemon juice.
  • 2 garlic, minced Use fresh garlic for the best bite.
  • 0.5 cup Parmesan cheese, grated Grated Parmesan helps coat pasta and set up the salad dressing.
Seasoning and garnish
  • salt and pepper to taste Season in both dressing and final toss as needed.
  • 1 pine nuts (optional) Toast briefly if desired for extra crunch, then sprinkle on top.

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 until chilled.
  2. Keep rinsed pasta in a colander so excess water drains away before mixing.
Make the lemon basil dressing
  1. Whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until the mixture looks uniform.
Assemble the salad
  1. Combine the cooled pasta, torn basil leaves, grated Parmesan, and halved cherry tomatoes in a large bowl.
  2. Pour the lemon dressing over the salad and toss until everything is evenly coated.
Chill and serve
  1. Refrigerate the pasta salad for at least 1 hour so the flavors meld.
  2. Top with pine nuts if desired and serve chilled.

Notes

Pro tip: rinse the pasta with cold water thoroughly to stop cooking and keep the texture springy in the chilled salad. Store covered in the refrigerator up to 3 days; it does not need freezing. For a lighter option, use half the Parmesan and add extra basil for herb-forward flavor with less cheese.