Hey y'all! Looking for a fresh, vibrant dish that’s perfect for potlucks, picnics, or an easy family dinner? Say hello to Lemon Basil Parmesan Pasta Salad! This zesty, herb-loaded salad packs in tons of flavor with tender pasta, tangy lemon, fragrant basil, and savory parmesan. It's irresistibly creamy, bright, and guaranteed to impress at any gathering. Let's get cooking!
Why You'll Love This
- Quick and easy—ready in under 30 minutes with minimal effort!
- Bursting with summery flavors and aromatic fresh basil.
- Light, yet satisfying—great for lunches or side dishes.
- Perfect make-ahead option, as flavors deepen over time.
- Versatile and customizable with your favorite add-ins.
Ingredients
- 12 oz (340 g) dry rotini or fusilli pasta
- ¾ cup freshly grated parmesan cheese
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil leaves, torn or sliced
- ¼ cup extra-virgin olive oil
- 2 tablespoon fresh lemon juice (about 1 lemon)
- 1 teaspoon lemon zest
- 1 small garlic clove, minced
- ½ teaspoon sea salt (plus more for pasta water)
- ¼ teaspoon freshly ground black pepper
- Optional: ¼ cup toasted pine nuts
Directions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the rotini or fusilli and cook according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to stop the cooking; set aside to cool.
Step 2: Make the Lemon Basil Dressing
In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper until well combined and fragrant.
Step 3: Assemble the Salad
Add the cooled pasta, parmesan cheese, cherry tomatoes, and fresh basil to the bowl with the dressing. Toss gently until everything is evenly coated.
Step 4: Garnish and Serve
Taste and adjust seasonings as needed. If desired, sprinkle toasted pine nuts on top for extra crunch. Chill the pasta salad for at least 30 minutes before serving for best flavor.
Notes
- Letting the pasta cool completely prevents the cheese from melting and keeps the texture fresh.
- Use high-quality extra-virgin olive oil for the best flavor in your dressing.
- If prepping ahead, add the basil and pine nuts just before serving for maximum freshness.
Variations
- Chicken Lemon Basil Pasta Salad: Stir in 1 cup cooked, chopped chicken breast.
- Veggie-packed: Add ½ cup blanched asparagus or steamed peas for more greens.
- Gluten-free option: Substitute your favorite gluten-free pasta.
Required Equipment
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board and knife
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give the salad a quick toss before serving, and add a splash more lemon juice or olive oil if it seems a bit dry.
Serving Suggestions
- Serve chilled or at room temperature for best flavor and texture.
- Pairs perfectly with grilled chicken, fish, or a simple green salad.
- Great alongside crusty bread or as part of a picnic spread.
Pro Tips
- Add half of the parmesan to the dressing and half as a topping for layers of cheesy flavor.
- Taste and adjust your lemon juice—some lemons are juicier or tangier than others!
- Chill for at least 30 minutes before serving to allow flavors to meld beautifully.
FAQ
Can I make this pasta salad ahead of time?
Absolutely—it's even better when made a few hours in advance. Just add basil and pine nuts right before serving.
What pasta shapes work best?
Short, curly shapes like rotini, fusilli, or farfalle grab the dressing and deliver great texture.
Can I use dried basil instead of fresh?
Fresh basil gives the best flavor, but you can use 1 tablespoon dried basil in a pinch.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
- 12 oz (340 g) dry rotini or fusilli pasta
- ¾ cup freshly grated parmesan cheese
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil leaves, torn or sliced
- ¼ cup extra-virgin olive oil
- 2 tablespoon fresh lemon juice (about 1 lemon)
- 1 teaspoon lemon zest
- 1 small garlic clove, minced
- ½ teaspoon sea salt (plus more for pasta water)
- ¼ teaspoon freshly ground black pepper
- Optional: ¼ cup toasted pine nuts
Instructions
-
1Bring a large pot of salted water to a boil. Add the rotini or fusilli and cook according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to stop the cooking; set aside to cool.
-
2In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper until well combined and fragrant.
-
3Add the cooled pasta, parmesan cheese, cherry tomatoes, and fresh basil to the bowl with the dressing. Toss gently until everything is evenly coated.
-
4Taste and adjust seasonings as needed. If desired, sprinkle toasted pine nuts on top for extra crunch. Chill the pasta salad for at least 30 minutes before serving for best flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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