Description
This Lemon Basil Parmesan Pasta Salad is a refreshing and vibrant dish featuring al dente short pasta tossed with a zesty lemon dressing, fresh basil, ripe cherry tomatoes, and savory Parmesan cheese. Perfect as a side or light meal, it combines Mediterranean-inspired flavors with a creamy tang from Dijon mustard and garlic, enhanced by optional crunchy pine nuts or walnuts.
Ingredients
Scale
Pasta Salad
- 12 ounces short pasta (such as rotini, farfalle, or penne)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese
- Optional: 1/4 cup toasted pine nuts or chopped walnuts for crunch
Dressing
- 1/3 cup olive oil
- Zest and juice of 1 large lemon
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Pasta: Cook the short pasta according to the package instructions until it is al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
- Prepare Dressing: In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until the dressing is smooth and well combined.
- Combine Ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, thinly sliced red onion, and chopped fresh basil. Pour the prepared lemon dressing over the ingredients and toss everything together thoroughly to coat evenly.
- Add Cheese: Sprinkle the grated Parmesan cheese over the salad mixture and toss gently once more to distribute the cheese throughout the pasta salad.
- Chill and Serve: Taste the pasta salad and adjust seasoning if necessary by adding extra salt or pepper. Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, optionally top with additional Parmesan cheese and toasted pine nuts or walnuts for added texture and flavor.
Notes
- This pasta salad pairs wonderfully as a side dish with grilled meats or stands on its own as a light vegetarian lunch.
- For extra protein, consider adding grilled chicken, shrimp, or chickpeas.
- Use freshly grated Parmesan for the best flavor.
- Chilling the salad enhances the taste but can be served immediately for a fresher, bolder lemon flavor.
- To toast nuts, lightly heat them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently.
