The bright flavors of this Lemon Pasta Salad are accented with mellow Parmesan cheese and fresh basil. It’s perfect for a sunny day!
Pasta salad is always a go-to dish of mine when the weather begins to warm up. It is easy to make, light, and delicious. This pasta salad is made with a lemon dressing and topped with plenty of fresh basil and Parmesan cheese. The classic combination gives you all the good spring and summertime feelings, making for a refreshing and delightful side that will keep your family and friends coming back for more.
A bright twist on traditional pasta salad, this lemon pasta salad recipe can be personalized in many ways. Try using your favorite short pasta like bow ties, fusilli, or whatever shape you like! You can also replace the pine nuts with walnuts or almonds or, for a nut-free version, pepitas or sunflower seeds. Another way you can enhance the recipe is by adding raw or roasted veggies. I personally love adding zucchini, artichoke hearts, and peppers to mine.
The light and bright flavors of the lemony dressing will have everyone craving more. White wine vinegar lends a fruity, mellow acidity, and a generous addition of black pepper offers a spicy contrast to the acidic elements. If you are a wine lover like me, you can try adding a splash of your favorite white wine as well. I love using Sauvignon Blanc or Pinot Grigio.
While this recipe can be whipped up in under 20 minutes, it’s even better if you refrigerate it for a few hours to really bring the flavors to life.
Choosing the right pasta
When making pasta salad, it is important to choose the best pasta type. This recipe suggests campanelle or rotini. You can try these or any other pasta that is short. A twisted or hollow shape is particularly good because it will capture some of the dressing in its crevices, so each bite is full of flavor. Farfalle, fusilli, penne, and orecchiette are all great options. To avoid a mushy texture, make sure your noodles are never overcooked. Cook them to al dente, so they still have a firm texture.
How do I store leftovers?
Lemon pasta salad can be made a day ahead, which allows plenty of time for the flavors to meld. Leftovers can be stored in an airtight container in the fridge for 3 to 5 days. Give it a stir before serving to mix in any dressing that may have settled at the bottom of the bowl. Freezing is not recommended.
Serving suggestions
Being a lighter side makes this pasta salad perfect for pairing with either a heavier main dish or something that’s equally as light. It goes particularly well with grilled foods or barbecue. Try it as a side for Pork Spare Ribs or Greek Chicken. It’s also a nice complement to Chimichurri Steak or Chicken Parm Sandwiches.
Although it is a great side, this can also be served as a stand-alone dish, especially if it’s enhanced by adding your protein of choice. Shrimp, chicken, or salmon would all be excellent on top of a bed of lemon pasta salad.
Lemon Pasta Salad
Ingredients Â
- Kosher salt as needed
- 1 pound pasta such as campanelle or rotini
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1/3 cup pine nuts
- Freshly ground black pepper to taste
- 1/4 cup fresh basil leaves thinly sliced
- 1/2 cup Parmesan cheese shaved
InstructionsÂ
- Bring salted water to a rolling boil in a large pot. Add the pasta and cook until al dente, usually about 10-12 minutes. Drain the pasta and set aside.
- Combine the white wine vinegar, olive oil, and lemon juice in a jar. Secure the lid and shake until well mixed.
- In a large mixing bowl, toss the cooled pasta with the prepared dressing. Stir in the pine nuts, seasoning with salt and pepper to taste.
- Sprinkle the basil and Parmesan shavings over the pasta. Toss everything together until evenly coated.
- Cover the bowl with plastic wrap and refrigerate before serving.
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