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Basil Lemon Pasta Salad

Basil lemon pasta salad with fresh basil, bright lemon zest, and Parmesan tossed in a citrus dressing. Quick-boiled pasta is rinsed cool for a light, refreshing summer side with cherry tomatoes.
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Prep Time 15 minutes
Cook Time 10 minutes
chill 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pasta and garnish
  • 1 lb farfalle or rotini pasta Use 1 lb dried pasta; follow package directions.
  • 1 pine nuts Optional garnish.
Herbs, cheese, and vegetables
  • 1 cup fresh basil leaves Torn leaves for fragrance and texture.
  • 0.5 cup Parmesan cheese Grated.
  • 1 cup cherry tomatoes Halved.
Citrus dressing
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 2 lemons Zest of 2 lemons; also for extra slices if desired.
  • 2 clove garlic Minced.
  • 0.5 salt To taste.
  • 0.5 pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the farfalle or rotini pasta according to package directions until tender, then drain.
  2. Rinse the pasta with cold water to stop cooking and keep it from clumping.
Make the lemon basil dressing
  1. Whisk olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until the dressing looks uniform and glossy.
Assemble and chill
  1. Combine the pasta, torn fresh basil leaves, grated Parmesan, and halved cherry tomatoes in a large bowl.
  2. Pour the lemon dressing over the salad and toss until every piece is coated.
  3. Refrigerate for at least 1 hour to let flavors meld and the pasta salad taste brighter.
  4. Top with pine nuts if desired and serve chilled.

Notes

For the best texture, rinse the pasta until fully cool and toss quickly so it stays lively, not gummy. Refrigerate in a covered container up to 3 days; do not freeze (the basil and tomatoes lose quality). For a lighter swap, use half the Parmesan or substitute with grated part-skim mozzarella while keeping the citrus dressing the same.