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Basil Lemon Pasta Salad

Basil lemon pasta salad with farfalle or rotini tossed in a bright citrus dressing. Fresh basil, lemon zest, cherry tomatoes, and Parmesan make a light, herb-forward summer side you can chill and serve.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base and garnish
  • 1 lb farfalle or rotini pasta Use either shape for best bite.
  • 1 cup fresh basil leaves, torn Tear leaves to release aroma.
  • 1 cup cherry tomatoes, halved Halve for even distribution.
  • 0.5 cup Parmesan cheese, grated Grate fresh if possible.
  • 0.25 cup olive oil For the citrus dressing.
  • 0.25 cup lemon juice Juice fresh lemons for best flavor.
  • 2 lemons Zest both lemons.
  • 2 cloves garlic, minced Minced finely for even taste.
  • 1 salt Add to taste.
  • 1 pepper Add to taste.
  • 1 pine nuts (optional) Optional garnish.

Equipment

  • 1 sheet pan

Method
 

Cook pasta
  1. Cook farfalle or rotini pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking and cool the pasta.
Make citrus dressing
  1. Whisk olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until smooth and fragrant. Taste and adjust salt and pepper as needed.
Assemble and chill
  1. Combine the cooled pasta, torn basil, grated Parmesan, and halved cherry tomatoes in a large bowl. Toss gently to distribute the basil and tomatoes.
  2. Pour the lemon dressing over the salad and toss to coat thoroughly. Make sure the dressing clings to the pasta.
  3. Refrigerate the pasta salad for at least 1 hour. Chill until flavors meld and the basil stays bright.
Serve
  1. Top with pine nuts if desired and serve chilled. Add extra lemon zest or a pinch of pepper if you want a brighter finish.

Notes

For best texture, rinse the pasta well with cold water so it doesn’t continue cooking, then chill uncovered for 30 minutes before covering to help it stay lively. Refrigerate leftovers up to 3 days; it’s not ideal to freeze because basil and tomatoes soften. For a dairy-light option, use a reduced-fat Parmesan or a nut-based aged-style cheese substitute in equal volume.