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

Scale

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

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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.