If you’re searching for a dish that’s bursting with bright, fresh flavors and offers a delightful twist on a classic pasta salad, then the Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe is an absolute must-try. This salad combines zesty lemon, fragrant basil, and the rich nuttiness of Parmesan cheese, all tied together with a tangy and lightly sweet white balsamic vinaigrette. It’s the perfect balance of crisp greens, tender pasta, and toasted pine nuts that deliver crunch in every bite. Whether you’re packing a picnic, bringing a dish to a potluck, or just craving something refreshing for lunch, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
These ingredients are simple staples that come together to create a symphony of flavors and textures. Each element plays a crucial role, whether it’s adding brightness, creaminess, or a satisfying crunch.
- Garlic (1 to 2 cloves, grated): Provides a gentle pungency that enhances the vinaigrette’s depth.
- Kosher salt (1/2 teaspoon + more for seasoning): Essential for balancing the flavors and seasoning pasta water.
- Freshly ground black pepper (1/4 teaspoon + to taste): Adds a subtle heat and complexity.
- Lemon zest (1 teaspoon): Brings a fresh, bright aroma and sharp citrus notes.
- Freshly squeezed lemon juice (2 tablespoons): Offers vibrant acidity that lifts the entire salad.
- White balsamic vinegar (2 tablespoons): Adds sweetness with a mild tang, perfect for the vinaigrette.
- Dijon mustard (1/2 teaspoon): Helps emulsify the dressing, giving it a creamy texture.
- Extra virgin olive oil (3 tablespoons): Brings richness and smooth mouthfeel to the dressing.
- Bowtie pasta or other small pasta (1 pound): Serves as the hearty base that’s tender yet firm to hold the dressing.
- Fine salt (for pasta water): Enhances the pasta’s natural flavor.
- Pine nuts (1/3 cup): Toasted for a nutty crunch that beautifully contrasts the softness of pasta.
- Baby arugula (2 handfuls): Adds peppery freshness and vibrant green color.
- Parmesan cheese, freshly grated (1/3 cup + extra for serving): Delivers savory umami and creamy texture.
- Fresh basil leaves, thinly sliced (1/4 cup + extra for serving, optional): Infuses intense herbal fragrance and a sweet flavor.
How to Make Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
Step 1: Make the Vinaigrette
Start by creating the dressing—the heart of the salad’s fresh flavor. In a glass jar or container, combine the grated garlic, kosher salt, black pepper, lemon zest, fresh lemon juice, white balsamic vinegar, Dijon mustard, and extra virgin olive oil. Secure the lid and give it a vigorous shake until the vinaigrette is fully emulsified. This vibrant, tangy dressing will coat every bite with a zesty gloss that wakes up your taste buds.
Step 2: Cook and Cool the Pasta
Bring a large pot of water to a boil and season generously with fine salt; this step is crucial to flavor the pasta from within. Add your bowtie pasta or any small pasta you like and cook according to the package instructions until al dente. When perfectly tender, drain the pasta and rinse it under cold water to halt cooking and cool it down for the salad. This prevents the pasta from clumping and helps it absorb the vinaigrette better.
Step 3: Toast the Pine Nuts
While the pasta cooks, dry-toast the pine nuts in a skillet over medium heat, frequently stirring until they turn golden and release their irresistible aroma. Watch them carefully because they can burn quickly. Toasting brings out their natural oils and adds a delicious crunch that contrasts beautifully with the softness of the pasta and greens.
Step 4: Combine the Salad Ingredients
In a large mixing bowl, toss the cooled pasta with baby arugula, toasted pine nuts, freshly grated Parmesan, and thinly sliced fresh basil leaves. Pour the prepared white balsamic vinaigrette over the mixture and gently toss everything together until the pasta and greens are evenly coated. Season tastefully with kosher salt and freshly ground black pepper to sharpen and balance the flavors just right.
How to Serve Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
Garnishes
For a beautiful, inviting finish, sprinkle extra Parmesan cheese and a handful of fresh basil leaves on top right before serving. These garnishes enhance the salad’s vibrant presentation and deliver an extra hit of flavor that invites everyone to dig in.
Side Dishes
This pasta salad pairs wonderfully with grilled chicken, roasted vegetables, or a crisp green salad to create a well-rounded meal. It also stands strong as a standalone dish, ideal for warm-weather lunches or light dinners.
Creative Ways to Present
Take your salad up a notch by serving it in individual mason jars for a charming picnic-ready presentation or layered in clear bowls to showcase the beautiful colors. You can also scoop it into hollowed-out bell peppers or tomatoes as an elegant appetizer that’s as tasty as it looks.
Make Ahead and Storage
Storing Leftovers
This Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness, and remember that flavor tends to meld nicely, making leftover servings even tastier.
Freezing
Because the salad contains fresh greens and delicate dressing, freezing is not recommended as it could affect the texture and produce bitterness in the greens. It’s best enjoyed fresh or within a few days of making.
Reheating
This pasta salad is best served cold or at room temperature, so no reheating is necessary. If you prefer it slightly warm, let it sit out for a bit, but avoid microwave heating which can wilt the greens and thicken the vinaigrette undesirably.
FAQs
Can I use a different type of pasta?
Absolutely! While bowtie pasta works wonderfully due to its shape, you can substitute with fusilli, penne, or any small pasta that holds sauce well. Choose pasta that won’t overpower the delicate vinaigrette and greens.
Is it possible to make this salad vegan?
Yes! Simply replace the Parmesan cheese with your favorite vegan cheese alternative or nutritional yeast. The dressing is naturally vegan, so this swap keeps the salad delicious and plant-based.
How long does the salad stay fresh after adding the arugula?
Once mixed with arugula, the salad is best eaten within 2 to 3 days for the freshest texture and taste. The greens might wilt over time, so if making ahead, keep them separate and toss just before serving.
Can I prepare the white balsamic vinaigrette in advance?
Definitely! The vinaigrette can be made up to a week ahead and stored in the refrigerator. Just give it a good shake before using to re-emulsify the ingredients.
What can I substitute if I don’t have white balsamic vinegar?
If white balsamic vinegar isn’t available, white wine vinegar or apple cider vinegar can provide a good alternative. Just be mindful of the acidity level and sweetness, adjusting lemon juice and olive oil accordingly to balance flavors.
Final Thoughts
There is something truly joyful about the fresh, bright taste of this Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe. It’s an effortless, crowd-pleasing dish that effortlessly elevates simple ingredients into something special. Whether you’re enjoying it alfresco on a sunny day or craving a zesty, uplifting meal any time of year, this salad is a guaranteed winner. Give it a try soon and prepare to fall in love with every bite.
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Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 9 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This refreshing Lemon Basil Parmesan Pasta Salad features bowtie pasta tossed with a zesty white balsamic vinaigrette, fresh basil, arugula, toasted pine nuts, and freshly grated Parmesan cheese. Perfect for a light lunch or a vibrant side dish, this salad offers bright citrus notes balanced by nutty parmesan and the subtle pepperiness of arugula, making it an elegant yet easy cold pasta dish to enjoy any time.
Ingredients
Vinaigrette
- 1 to 2 cloves garlic, grated (2 cloves if small)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
Pasta Salad
- 1 pound bowtie pasta or other small pasta of choice
- Fine salt for seasoning pasta water
- 1/3 cup pine nuts
- 2 handfuls baby arugula (amount as desired)
- 1/3 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup thinly sliced fresh basil leaves, plus more for serving (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Make the Vinaigrette: In a glass jar or container, combine the grated garlic, kosher salt, freshly ground black pepper, lemon zest, freshly squeezed lemon juice, white balsamic vinegar, Dijon mustard, and extra virgin olive oil. Secure the lid and shake well until the ingredients are thoroughly mixed and emulsified into a flavorful dressing.
- Cook the Pasta: Bring a large pot of water to a boil and season generously with fine salt. Add the bowtie pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and immediately rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Toast the Pine Nuts: While the pasta is cooking, toast the pine nuts in a dry skillet over medium heat. Stir frequently until they turn golden brown and become fragrant, then remove from heat to prevent burning.
- Assemble the Pasta Salad: In a large bowl, combine the cooled pasta, baby arugula, toasted pine nuts, freshly grated Parmesan cheese, and thinly sliced fresh basil leaves. Pour the prepared white balsamic vinaigrette over the mixture and toss gently to coat everything evenly.
- Season and Serve: Taste the salad and adjust seasoning by adding kosher salt and freshly ground black pepper as needed. Optionally, garnish with extra Parmesan cheese and basil leaves before serving chilled or at room temperature.
Notes
- Using fresh lemon juice and zest gives the salad bright citrus flavor but adjust to taste if you prefer less tartness.
- Bowtie pasta is traditional here, but any small, short pasta like penne or rotini works well for salads.
- To make ahead, prepare the vinaigrette and toast pine nuts a day before, but toss with pasta and greens just before serving to keep fresh texture.
- For a nut-free option, omit the pine nuts or substitute with toasted pumpkin seeds.
- Add grilled chicken or shrimp to turn this salad into a satisfying main dish.
