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Basil Lemon Pasta Salad

Basil lemon pasta salad with farfalle or rotini tossed in a bright citrus dressing of lemon juice, zest, garlic, olive oil, basil, tomatoes, and Parmesan. Rinse-cold pasta and a 1-hour chill create a fresh, light summer side with tender pasta and fragrant herbs.
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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
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 lb farfalle or rotini pasta
Fresh herbs and aromatics
  • 1 fresh basil leaves, torn
  • 2 lemons zest of 2 lemons
  • 2 garlic, minced 2 cloves garlic
Citrus dressing
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 0.5 cup Parmesan cheese, grated
Vegetables and seasoning
  • 1 cup cherry tomatoes, halved
  • Salt and pepper to taste
Optional garnish
  • pine nuts for garnish (optional)

Method
 

Cook and cool the pasta
  1. Cook the farfalle or rotini pasta according to the package directions until tender, then drain and rinse with cold water.
  2. Let the rinsed pasta drain briefly so it doesn’t dilute the dressing.
Make the lemon basil dressing
  1. Whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until glossy and well combined.
Toss and chill
  1. Combine the cooled pasta, torn basil leaves, Parmesan, and halved cherry tomatoes in a large bowl.
  2. Pour the dressing over the salad and toss until the pasta is coated and shiny.
  3. Refrigerate for at least 1 hour to let the flavors meld.
  4. Top with pine nuts if desired and serve chilled.

Notes

Pro tip: rinse the pasta under cold water right after draining so it stays al dente and doesn’t clump as it chills. Store covered in the refrigerator up to 3 days; the texture is best within 48 hours. Freezing isn’t recommended because pasta salads tend to soften when thawed. For a lighter swap, use reduced-fat Parmesan (and/or reduce oil to 2 tbsp) while keeping the lemon juice and zest the same for big flavor.