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
Scale
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
