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
Scale
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.
