Lemon Basil Parmesan Pasta Salad Recipe
Bright, zesty, and bursting with color, Lemon Basil Parmesan Pasta Salad is one of my absolute favorite summertime dishes. This refreshingly tangy salad combines al dente pasta, juicy tomatoes, and tender spinach with a luscious lemony dressing, flecks of fresh basil, and loads of savory Parmesan. Whether you’re planning a picnic, a potluck, or just looking for a cheerful lunch, this salad brings sunshine to the table and always disappears fast!
Ingredients You’ll Need
The beauty of this Lemon Basil Parmesan Pasta Salad is in how a handful of simple, fresh ingredients come together to create a truly unforgettable flavor. Each component plays a starring role—whether it’s boosting creaminess, adding crunch, or delivering that delightful citrus punch.
- Pasta: Choose a short shape like rotini or farfalle so the dressing clings to every bite—cook it until just al dente for the best texture.
- Mayonnaise: Provides a creamy, luscious base for the dressing, making each forkful rich and satisfying.
- Sour Cream or Greek Yogurt: Adds a gentle tang and lightens up the dressing; Greek yogurt makes it extra protein-packed if you prefer.
- Fresh Lemon Juice: Squeezed fresh, this brightens up the entire salad and brings out every other flavor.
- Lemon Zest: Don’t skip this! The zest gives a deeply aromatic lemon essence you can’t get from juice alone.
- Dijon Mustard: Adds a subtle kick and helps emulsify the creamy dressing.
- Garlic: Just one clove, minced, to give a savory depth and a little zing.
- Parmesan Cheese: Freshly grated is best—this is the salty, nutty backbone of the salad.
- Fresh Basil: Chopped basil infuses every bite with a summery, herby freshness.
- Cherry Tomatoes: Juicy and sweet, they burst with color and flavor in the mix.
- Baby Spinach: Adds a tender, leafy texture and a dose of greens without overpowering the other flavors.
- Salt and Black Pepper: Essential for seasoning the salad to perfection.
- Pine Nuts or Toasted Almonds (optional): Sprinkle these on top for a delightful crunch and a little nuttiness.
How to Make Lemon Basil Parmesan Pasta Salad
Step 1: Cook and Cool the Pasta
Bring a big pot of salted water to a boil, then add your favorite short pasta. Cook just until al dente—nobody wants mushy noodles in their pasta salad! Once it’s done, drain and immediately rinse the pasta under cold water. This not only stops the cooking but also helps the pasta cool quickly, so it doesn’t wilt your greens or melt the cheese later.
Step 2: Whisk Together the Creamy Lemon Dressing
In your largest mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper. Blend until it’s smooth, creamy, and gorgeously fragrant—this is where all that citrus magic happens! Stir in the freshly grated Parmesan and chopped basil so the flavors start to meld.
Step 3: Toss Everything Together
Add your cooled pasta, halved cherry tomatoes, and chopped baby spinach right into the bowl with the dressing. Give everything a gentle but thorough toss so each piece of pasta gets coated in that dreamy, lemony sauce. The colors will pop, and the aroma will have you reaching for a fork immediately.
Step 4: Chill to Let the Flavors Mingle
Cover the bowl and refrigerate the Lemon Basil Parmesan Pasta Salad for at least 30 minutes before serving. This little rest gives the flavors time to develop and lets the dressing soak into the pasta and veggies. Trust me, it’s worth the wait!
Step 5: Finish and Serve
Just before serving, toss again and top with extra Parmesan, a handful of pine nuts or toasted almonds if you’re feeling fancy, and a scatter of fresh basil leaves. The salad is now ready to impress your guests or perk up your lunchbox.
How to Serve Lemon Basil Parmesan Pasta Salad
Garnishes
A generous sprinkle of freshly grated Parmesan right before serving takes this salad over the top. Add a handful of toasted pine nuts or almonds for crunch, and tuck in a few whole basil leaves for a fresh, inviting look. A twist of cracked black pepper also gives a lovely finishing touch.
Side Dishes
Lemon Basil Parmesan Pasta Salad is versatile enough to play nicely with just about anything. Serve it alongside grilled chicken, shrimp skewers, or roasted veggies for a complete meal. It’s also a refreshing addition to a big, summery picnic spread with sandwiches, fruit, and lemonade.
Creative Ways to Present
For a fun twist, serve individual portions in mason jars for picnics or potlucks. Or pile it onto a large platter and top with extra basil and lemon slices for a showstopping centerpiece. You can even spoon it into lettuce cups for a light, handheld version that’s perfect for parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Basil Parmesan Pasta Salad in an airtight container in the refrigerator. It keeps beautifully for up to three days, and the flavors only deepen as it sits. Just give it a good toss before serving again, as the dressing may settle a bit.
Freezing
While freezing isn’t recommended for this pasta salad (the creamy dressing and fresh veggies don’t always thaw well), you can prep the dressing and chop the veggies in advance. Assemble everything fresh for the best texture and taste.
Reheating
This dish is made to be enjoyed cold or at room temperature, so there’s no need to reheat. If you prefer, let the salad sit out for 10 to 15 minutes before serving to take the chill off and bring out the flavors.
FAQs
Can I make Lemon Basil Parmesan Pasta Salad ahead of time?
Absolutely! In fact, making it a few hours or even a day in advance helps the flavors meld together. Just remember to give it a good toss before serving, and add any crunchy toppings (like nuts) at the last minute for the best texture.
What’s the best pasta shape to use?
Short shapes like rotini, farfalle, or fusilli are perfect because their nooks and curves hold onto the creamy dressing. Avoid long noodles, as they tend to clump and don’t mix as well with the veggies and cheese.
Can I make this salad lighter?
You can easily lighten it up by swapping some or all of the mayonnaise for extra Greek yogurt. The salad will still be creamy, but with a tangier flavor and a little extra protein boost.
Is this recipe vegetarian?
Yes! Lemon Basil Parmesan Pasta Salad is naturally vegetarian. If you want to make it vegan, try a plant-based mayo and Parmesan, and skip the dairy-based yogurt or sour cream.
What protein can I add to make it a main dish?
For a heartier meal, add sliced grilled chicken, cooked shrimp, or even chickpeas. These mix-ins pair perfectly with the lemony dressing and make the pasta salad a satisfying main course.
Final Thoughts
If you’re craving a dish that’s as cheerful as it is delicious, give this Lemon Basil Parmesan Pasta Salad a try! It’s easy, adaptable, and brings a burst of fresh flavor to any table. I can’t wait for you to fall in love with it just like I have.
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Lemon Basil Parmesan Pasta Salad Recipe
- Total Time: 25 minutes (plus 30 minutes chilling)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing and zesty Lemon Basil Parmesan Pasta Salad featuring al dente short pasta tossed with a creamy lemony dressing, fresh basil, cherry tomatoes, and spinach. Perfect for summer picnics, potlucks, or as a light side dish.
Ingredients
Pasta
- 12 ounces short pasta (such as rotini or farfalle)
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Add-ins
- ¾ cup freshly grated Parmesan cheese
- ½ cup chopped fresh basil
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, chopped
- Optional: ¼ cup pine nuts or toasted almonds for crunch
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the short pasta of your choice and cook according to the package directions until al dente. Once cooked, drain the pasta and rinse under cold running water to stop the cooking process and cool the pasta completely.
- Make the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream or Greek yogurt, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and black pepper until fully combined and smooth.
- Add cheese and basil: Stir the freshly grated Parmesan cheese and chopped fresh basil into the dressing, mixing well to incorporate all the flavors.
- Toss salad ingredients: Add the cooled pasta, halved cherry tomatoes, and chopped baby spinach to the bowl with the dressing. Toss everything gently until the pasta and vegetables are evenly coated with the dressing.
- Chill for flavor melding: Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. This resting period allows the flavors to meld beautifully.
- Serve and garnish: Before serving, give the salad a gentle toss. Top with extra grated Parmesan cheese, pine nuts or toasted almonds for added crunch, and some additional fresh basil leaves for garnish, if desired.
Notes
- This pasta salad can be prepared up to a day in advance for convenience.
- For a lighter dressing, replace half of the mayonnaise with additional Greek yogurt.
- For added protein, consider mixing in grilled chicken or chickpeas before serving.
- Make sure to rinse and cool the pasta to prevent it from becoming mushy and to allow for better dressing absorption.
- Pine nuts or toasted almonds add a delightful crunch but can be omitted for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 330
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
