Lemon Basil Parmesan Pasta Salad

Lemon Basil Parmesan Pasta Salad is a super easy yet flavorful dish perfect for spring or summer! Cooked pasta, peppery arugula, fresh basil, grated parmesan and toasted pine nuts are blended with a simple, light and citrusy vinaigrette. Makes about 9 cups.

Lemon and basil are a match made in heaven.

Combine these flavors with cooked pasta, some freshly grated parmesan, peppery arugula, toasted pine nuts, drizzled with a lemon vinaigrette, and you have an easy side dish that’s both simple and flavorful. Perfect for spring or summer and delicious on its own or with your choice of grilled chicken, steak or seafood.

And while this pasta salad tastes great right out of the box, you can make it ahead of time and toss the ingredients together with the dressing just before serving.

To make this Lemon Basil Parmesan Pasta Salad you will need:

for the dressing:

• fresh garlic – Adds a distinctly strong flavor.
• kosher salt – Enhances the flavors of this dressing.
• freshly ground black pepper – Adds some subtle bite and flavor.
• Lemon peel – Adds a hint of bright lemon flavor.
• lemon juice – Imparts acidity and flavor.
• white balsamic vinegar – Gives the dressing a powerful touch.
• Dijon mustard – Adds flavor to the dressing and helps it emulsify.
• Extra virgin olive oil – Adds flavor and fullness.

For the salad:

• pasta (dry) – I like to use a bow tie, but any small shape should work.
• fine sea salt – Used to salt the water and enhance the flavor of the pasta when cooking.
• pine nuts – Provides crispiness and a delicious, roasted, nutty taste.
• basil (fresh) – For a light herbal taste.
• parmesan cheese – Use freshly grated for best flavor.
• arugula – Adds a hint of green and peppery flavor. I use baby arugula.
• kosher salt – Enhances the flavor of the pasta salad.
• freshly ground black pepper – Adds some subtle bite and flavor.

Make the lemon vinaigrette:

In a glass jar or container with a tight-fitting lid, measure and add 2 cloves of grated fresh garlic, 1/2 teaspoon Kosher salt, 1/4 teaspoon freshly ground black pepper, 1 teaspoon lemon zest, 2 tablespoons lemon juice (freshly squeezed), 2 tablespoons white balsamic vinegar, 1/2 teaspoon Dijon mustard and 3 tablespoons extra virgin olive oil.

Secure the lid and shake well to mix everything. move to the side.

Cook the noodles:

Meanwhile, fill a saucepan with water and bring to a boil.

Once the water is boiling, add a handful of fine sea salt (about 2 tablespoons) along with 1 pound of dry pasta. I like flies, but any small shape will do. Cook the noodles according to package directions. It’s a good idea to stir the pasta every few minutes to prevent the pasta from sticking together or, worse, sticking to the bottom of the pot.

When fully cooked, drain and rinse immediately with cold water. This will wash away the starch stuck to the noodles, which in turn will prevent the noodles from sticking together. It also prevents further cooking and cools the pasta, which allows you to quickly prepare the salad.

I only rinse pasta for cold salads. I believe that otherwise it is a culinary sin.

Make the pasta salad:

In a small dry skillet, measure and add 1/3 cup pine nuts. Heat and roast on medium-medium until fragrant and golden brown. Remove and set aside to cool.

MAKE THE PASTA SALAD:

Once the pasta has cooled, drain excess water and place in a large bowl with 2 handfuls of arugula (I’m looking at this), the toasted pine nuts, 1/3 cup grated fresh Parmesan cheese, and about 1/4 cup thinly sliced fresh basil.

Shake the dressing before pouring over the pasta salad ingredients.

Mix well.

Until everything is thoroughly mixed. Taste and season with kosher salt and black pepper to taste.

Transfer to a serving bowl and top with a few small basil leaves, lemon wedges (if desired), some black pepper and parmesan.

Make it a meal by adding grilled chicken.

• In a bowl, combine 2 teaspoons avocado oil, the juice of half a lemon, 1 tablespoon Italian seasoning, 1/2 teaspoon garlic powder, a few pinches of red pepper flakes, and 3/4 teaspoon salt.
• Add 1 to 1-1/4 pounds of thinly sliced, boneless, skinless chicken breasts and marinate on your countertop for 30 minutes. Grill 4 to 6 minutes on each side (depending on thickness) or until fully cooked.
• Let sit for 5 to 6 minutes before slicing and/or dicing and adding to the pasta salad.

What to serve with the pasta salad:

Enjoy! And if you try this Lemon Basil Parmesan Pasta Salad recipe, let me know! Take a picture and tag me Twitter or Instagram!