Name: Basil Lemon Pasta Salad
Prep time: 15 min
Cook time: 12 min
Total time: PT-491148H16M57S
Cuisine: American
Ingredients: 12 oz pasta (bowtie, penne, or rotini); 1 cup fresh basil leaves, chopped or torn; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1/4 cup olive oil; 1–2 cloves garlic, minced or finely grated; Salt and black pepper, to taste; 1/3 cup grated Parmesan cheese (optional); 1 cup cherry tomatoes, halved (optional); 1 cup baby spinach or arugula (optional)

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This Basil Lemon Pasta Salad is a bright, zesty dish filled with fresh herbs, citrus, and tender pasta—all tossed in a light lemony dressing. I love making it as a refreshing side for barbecues, picnics, or a quick lunch that tastes like summer in a bowl.

Why You’ll Love This Recipe

I love this pasta salad because it’s simple, vibrant, and full of fresh flavor. The lemon adds a clean, tangy kick, while the basil brings in that signature herby aroma. It’s easy to prep ahead, serve cold or at room temperature, and it pairs well with just about anything—from grilled chicken to veggie skewers. Basil Lemon Pasta Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (I like using bowtie, penne, or rotini)
Fresh basil leaves, chopped or torn
Lemon juice and zest
Olive oil
Garlic (minced or finely grated)
Parmesan cheese (optional, for a savory finish)
Salt and black pepper
Cherry tomatoes (optional, halved)
Baby spinach or arugula (optional, for added greens)

Directions

Cook the Pasta:
I boil the pasta in salted water until al dente, then drain and rinse it under cold water to cool it quickly.
Make the Lemon Dressing:
In a small bowl, I whisk together lemon juice, zest, olive oil, garlic, salt, and pepper until smooth and emulsified.
Toss the Salad:
In a large bowl, I combine the cooled pasta with chopped basil, and any add-ins like tomatoes or greens. I pour the lemon dressing over and toss until everything is well coated.
Add Cheese (Optional):
I sprinkle grated Parmesan on top for extra flavor and a slightly nutty finish.
Chill or Serve:
I serve the salad right away or chill it for 30 minutes to let the flavors meld.

Servings and timing

This recipe makes about 6 servings. It takes me around 15 minutes to prep and 10–12 minutes to cook the pasta, with an optional 30 minutes of chilling. Total time: about 30–45 minutes.

Variations

Add protein: I like tossing in grilled chicken, chickpeas, or white beans to make it more filling.
Make it creamy: A dollop of Greek yogurt or a spoonful of pesto stirred into the dressing gives it a creamier texture.
Go nutty: Toasted pine nuts or slivered almonds add crunch and pair well with the basil and lemon.
Swap the greens: If I don’t have basil, I use fresh parsley or mint for a slightly different flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Before serving again, I give it a quick stir and add a splash of olive oil or lemon juice to refresh the flavor. This salad is meant to be enjoyed cold or at room temperature—no reheating needed. Basil Lemon Pasta Salad

FAQs

Can I make this pasta salad ahead of time?

Yes. I often make it a few hours or even a day ahead. I just keep the basil and cheese separate until serving so they stay fresh.

What’s the best pasta for this salad?

Short shapes like bowtie, rotini, or penne work best. They hold the dressing well and are easy to eat in a salad.

Can I use bottled lemon juice?

I’ve used it in a pinch, but fresh lemon juice and zest give the best flavor and brightness.

How do I keep the pasta from sticking?

I rinse the pasta after cooking to stop it from sticking and let it cool quickly. A drizzle of olive oil while it cools also helps.

Is this salad good for a crowd?

Absolutely. It’s easy to double or triple the recipe, and it holds up well on a buffet table or in a picnic cooler.

Conclusion

Basil Lemon Pasta Salad is one of my favorite go-to dishes when I want something quick, fresh, and full of flavor. With its light dressing and vibrant herbs, it’s a perfect side or stand-alone meal for warm days or anytime I want a taste of sunshine on my plate.