If you adore fresh, vibrant flavors that come together effortlessly, then you’re going to be thrilled by this Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe. It’s a fantastic blend of zesty lemon, fragrant basil, and salty Parmesan cheese, all tossed with perfectly cooked pasta and drizzled with a bright, tangy vinaigrette featuring white balsamic vinegar. This salad is not just colorful and full of texture, but also wonderfully refreshing for any occasion—whether it’s a casual lunch, a picnic, or a potluck where you want to impress without stress.
Ingredients You’ll Need
This recipe’s magic lies in its simplicity, using a handful of fresh, quality ingredients that each bring their own special flavor and texture to the party. From the nutty crunch of toasted pine nuts to the peppery punch of baby arugula, every component is essential and easy to find.
- Garlic (1 to 2 cloves, grated): Adds a subtle spicy warmth that lifts the whole vinaigrette beautifully.
- Kosher salt (1/2 teaspoon plus more to taste): Essential for seasoning and balancing the dish’s flavors perfectly.
- Freshly ground black pepper (1/4 teaspoon plus more to taste): Provides just the right amount of bite and depth.
- Lemon zest (1 teaspoon): Brings bright citrus oils that make the salad incredibly fresh-tasting.
- Freshly squeezed lemon juice (2 tablespoons): The star of acidity that wakes up every bite.
- White balsamic vinegar (2 tablespoons): Offers mild sweetness and tanginess, creating a lively vinaigrette.
- Dijon mustard (1/2 teaspoon): Helps emulsify the dressing and adds subtle complexity.
- Extra virgin olive oil (3 tablespoons): The silky base for the vinaigrette that coats the pasta perfectly.
- Bowtie pasta (1 pound): Small pasta shapes that hold onto the dressing and ingredients nicely.
- Fine salt for pasta water: Ensures the pasta itself has flavor deep inside.
- Pine nuts (1/3 cup): Toasted until golden to add a toasty crunch and rich nuttiness.
- Baby arugula (2 handfuls, or as desired): Adds a peppery bite and fresh greenery.
- Parmesan cheese (1/3 cup freshly grated, plus more for serving): Brings savory, salty richness in every mouthful.
- Fresh basil leaves (1/4 cup thinly sliced, plus more for serving, optional): The aromatic herb that makes this salad sing with freshness.
How to Make Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
Step 1: Make the Vinaigrette
Start by whisking together all the bold flavors that will coat your pasta perfectly. In a glass jar or container, combine grated garlic, kosher salt, freshly ground black pepper, lemon zest, freshly squeezed lemon juice, white balsamic vinegar, Dijon mustard, and extra virgin olive oil. Seal and shake vigorously until the vinaigrette is emulsified and creamy, blending those vibrant ingredients into one harmonious dressing.
Step 2: Cook the Pasta
Bring a large pot of water to a boil and season generously with fine salt—this is key to flavoring your pasta from the inside out. Add the bowtie pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and rinse briefly under cold water to stop the cooking and cool it down for your salad, helping it hold its shape and texture.
Step 3: Toast the Pine Nuts
While the pasta cools, toast the pine nuts in a dry skillet over medium heat, stirring frequently until they turn a warm golden color and release their nutty aroma. This adds an irresistible crunch and depth to your salad that balances beautifully with the fresh herbs and tangy dressing.
Step 4: Assemble the Salad
In a large bowl, combine the cooled pasta, baby arugula, toasted pine nuts, freshly grated Parmesan, and thinly sliced basil leaves. Pour the white balsamic vinaigrette over the top and toss gently but thoroughly so every ingredient is coated in that bright, delicious dressing. Taste and adjust seasoning with kosher salt and freshly ground black pepper to your liking.
How to Serve Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
Garnishes
For an extra touch of flair and flavor, sprinkle additional freshly grated Parmesan and a few basil leaves over the top right before serving. You could also add a few lemon zest curls or a drizzle of olive oil to amp up the freshness and visual appeal.
Side Dishes
This pasta salad is wonderfully versatile and pairs beautifully with grilled chicken, fish, or a crisp green salad for a light, summery meal. It’s also a star side dish alongside barbecued meats or roasted vegetables, complementing smoky and hearty flavors effortlessly.
Creative Ways to Present
For a fun presentation, serve it in individual mason jars for picnics or casual gatherings. Another idea is to pile it onto a bed of mixed greens or stuff it into colorful bell pepper halves for a festive appetizer or lunch option that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe in an airtight container in the refrigerator for up to 3 days. Keep in mind that the salad will absorb the dressing over time and the arugula may wilt slightly, but the flavors will deepen and taste even better the next day.
Freezing
This pasta salad is best enjoyed fresh or chilled and does not freeze well. The fresh herbs, arugula, and Parmesan texture will change after freezing and thawing, so it’s recommended to only prep as much as you plan to eat within a few days.
Reheating
If you prefer your pasta salad warm, you can let it sit at room temperature for a while or gently warm it in a pan without adding extra dressing. However, this recipe truly shines when served cool or at room temperature, making it a refreshing dish for warmer days.
FAQs
Can I use other types of pasta for this Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe?
Absolutely! While bowtie pasta is suggested because of its shape and bite, other small shapes like rotini, penne, or fusilli work wonderfully as they hold the vinaigrette and toppings very well.
Is there a substitute for white balsamic vinegar?
If you don’t have white balsamic vinegar, you can substitute with regular balsamic vinegar for a richer flavor or use apple cider vinegar for a slightly different but still delicious tang. Just note that regular balsamic may darken the color of the salad.
Can I prepare the vinaigrette in advance?
Yes! The vinaigrette can be made a day or two ahead and kept in the refrigerator. Give it a good shake before using to recombine the ingredients, as separation is natural.
How can I make this pasta salad vegan?
To veganize this recipe, omit the Parmesan cheese or replace it with a plant-based cheese alternative or nutritional yeast to add that cheesy flavor without dairy.
What’s the best way to toast pine nuts without burning?
Toast pine nuts over medium heat in a dry skillet, stirring frequently and keeping a close eye on them—they go from golden to burnt quickly. Remove them from heat as soon as they turn a light golden brown and smell nutty.
Final Thoughts
Trust me, once you try this Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe, it will quickly become a go-to favorite for your gatherings and quick meals. It’s fresh, satisfying, and radiates sunshine in every bite. So grab those simple ingredients and enjoy making (and eating) this bright, beautiful salad—you won’t regret it!
Print
Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 9 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant Lemon Basil Parmesan Pasta Salad features bowtie pasta tossed with a zesty white balsamic vinaigrette, fresh herbs, toasted pine nuts, and Parmesan cheese. Refreshingly light yet flavorful, this pasta salad is perfect for warm-weather gatherings or as a bright, satisfying side dish.
Ingredients
For the White Balsamic 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
For the 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, black pepper, lemon zest, fresh lemon juice, white balsamic vinegar, Dijon mustard, and extra virgin olive oil. Seal the jar tightly and shake vigorously until all ingredients are well emulsified and combined.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts, stirring frequently, until they turn golden brown and release their nutty aroma. Remove from heat to prevent burning.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, baby arugula, toasted pine nuts, freshly grated Parmesan cheese, and thinly sliced basil leaves. Pour the prepared white balsamic vinaigrette over the salad ingredients. Toss gently to evenly coat everything.
- Season and Serve: Taste the salad and adjust seasoning by adding kosher salt and freshly ground black pepper as desired. Serve immediately, garnished with extra Parmesan and basil if desired.
Notes
- Rinsing the pasta with cold water after cooking stops it from overcooking and cools it for the salad.
- Toasting pine nuts enhances their flavor but watch closely to prevent burning.
- Use freshly grated Parmesan for the best flavor and texture.
- The salad is best served fresh but can be refrigerated for up to one day; toss again before serving.
- Optional: Substitute arugula with baby spinach or mixed greens for variation.
