If you’re craving a pasta salad that bursts with fresh, vibrant flavors and a touch of elegance, the Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe is your new go-to. This salad masterfully balances zesty lemon, fragrant basil, and nutty parmesan with the subtle sweetness of white balsamic vinegar, creating a dish that’s light but deeply satisfying. Whether it’s a sunny picnic, a dinner side, or a delightful lunch, this recipe promises a refreshing twist on classic pasta that’s sure to impress.
Ingredients You’ll Need
Here’s the magic behind the Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe: simple, fresh ingredients that work in harmony to create unforgettable flavors and textures. Each element, from the nutty pine nuts to the crisp arugula, adds something special to the ensemble.
- 1 to 2 cloves garlic, grated: Adds a mellow but distinct depth to the vinaigrette; use 2 cloves if they are small for more punch.
- 1/2 teaspoon kosher salt: Enhances all the flavors in the salad and the dressing perfectly.
- 1/4 teaspoon freshly ground black pepper: Provides a subtle heat and complexity.
- 1 teaspoon lemon zest: Brings a bright, citrusy aroma that wakes up the palate.
- 2 tablespoons freshly squeezed lemon juice: Offers fresh acidity to balance the sweetness of the balsamic.
- 2 tablespoons white balsamic vinegar: Adds a gentle tang with a hint of sweetness that complements the lemon.
- 1/2 teaspoon Dijon mustard: Helps emulsify the vinaigrette and adds a subtle sharpness.
- 3 tablespoons extra virgin olive oil: Brings richness and smoothness to the dressing.
- 1 pound bowtie pasta or other small pasta: The perfect vehicle for holding the vinaigrette and other flavors.
- Fine salt for seasoning pasta water: Essential for well-seasoned pasta right from the start.
- 1/3 cup pine nuts: Adds a toasty crunch and buttery richness—toast them to golden perfection!
- 2 handfuls baby arugula: Offers a peppery freshness and vibrant green color.
- 1/3 cup parmesan cheese, freshly grated: Brings an umami punch and creamy texture to the salad.
- 1/4 cup thinly sliced fresh basil leaves: A fragrant herb that brightens up every bite, plus extra for garnish if you like.
- Kosher salt and freshly ground black pepper: To taste, perfect for finishing the salad just right.
How to Make Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
Step 1: Make the Vinaigrette
Start by combining the freshly grated garlic, kosher salt, black pepper, lemon zest, lemon juice, white balsamic vinegar, Dijon mustard, and extra virgin olive oil in a glass jar or container. This dressing is the heart of our salad, marrying tangy, sweet, and savory notes. Secure the lid and shake it vigorously until everything blends together into a lively, emulsified vinaigrette bursting with brightness and flavor.
Step 2: Cook the Pasta
Boil a large pot of water and season it generously with fine salt—this is your chance to imbue the pasta with flavor from the start. Add the bowtie pasta and cook it according to the package instructions, aiming for al dente. Once cooked, drain the pasta and immediately rinse it under cold water to stop the cooking and cool it down, perfect for a refreshing salad.
Step 3: Toast the Pine Nuts
Place the pine nuts in a dry skillet over medium heat, stirring frequently until they turn a beautiful golden brown and release their nutty aroma. This step is key for adding texture and flavor—it’s a simple detail that makes a big difference!
Step 4: Toss the Salad
In a large mixing bowl, combine the cooled pasta, baby arugula, toasted pine nuts, freshly grated parmesan cheese, and thinly sliced fresh basil leaves. Pour your zesty white balsamic vinaigrette over the ensemble, then toss gently yet thoroughly to make sure every bite sings with flavor. Taste and adjust the seasoning with kosher salt and freshly ground black pepper as needed.
How to Serve Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
Garnishes
For that extra wow factor, sprinkle additional grated parmesan and a handful of fresh basil leaves on top just before serving. The cheese adds a luscious creaminess while the bright basil leaves enhance the salad’s fresh, vibrant appeal.
Side Dishes
This pasta salad shines on its own but also pairs beautifully with grilled chicken, roasted vegetables, or a chilled seafood platter. Its bright, herbaceous flavors complement both light and hearty mains seamlessly.
Creative Ways to Present
Serve this salad in a clear glass bowl to showcase its colorful layers, or arrange it over a bed of mixed greens for a more substantial presentation. Individual mason jars also make for charming and portable single servings—perfect for picnics or lunches on the go!
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, making it a fantastic option for easy lunches or last-minute gatherings.
Freezing
This pasta salad is best enjoyed fresh, so freezing is not recommended. The texture of the arugula and vinaigrette can suffer after thawing, becoming less appetizing.
Reheating
If you prefer to enjoy the salad warm, gently reheat the pasta portion alone in the microwave or on the stovetop before tossing it with fresh greens and the vinaigrette. However, this recipe really shines when served chilled or at room temperature.
FAQs
Can I use another type of pasta?
Absolutely! While bowtie pasta is recommended for its perfect size and shape to hold the dressing, small pasta shapes like penne, rotini, or shells work wonderfully too.
What can I substitute if I don’t have white balsamic vinegar?
If you can’t find white balsamic, a mild white wine vinegar combined with a pinch of sugar can mimic that gentle sweetness and acidity, though the flavor won’t be exactly the same.
Is it possible to make this recipe vegan?
Yes! Simply skip the parmesan cheese or substitute it with a vegan Parmesan-style cheese or nutritional yeast to retain that savory, cheesy flavor.
How long can I keep this pasta salad refrigerated?
Stored in an airtight container, this salad stays fresh for up to 3 days. The flavors deepen over time, but the arugula might wilt, so adding fresh greens before serving can refresh it.
Can I prepare this salad in advance for a party?
Definitely! You can prepare the vinaigrette and cook the pasta a day ahead, keeping ingredients separate. Toss everything together just before serving for the freshest taste and texture.
Final Thoughts
There’s nothing quite like a bowl of Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe to brighten your day and bring a smile to your guests. Its perfect blend of zesty lemon, tender pasta, peppery arugula, and nutty parmesan, all tied together with a luscious vinaigrette, is honestly hard to resist. Give this recipe a try and watch it become a fast favorite in your kitchen and at your table.
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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
A bright and refreshing Lemon Basil Parmesan Pasta Salad featuring bowtie pasta tossed with a zesty white balsamic vinaigrette, fresh herbs, toasted pine nuts, and a generous sprinkling of parmesan cheese. Perfect for a light lunch or a flavorful side dish at gatherings.
Ingredients
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
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, lemon juice, white balsamic vinegar, Dijon mustard, and extra virgin olive oil. Secure the lid and shake vigorously until all ingredients are well emulsified and the vinaigrette is smooth.
- Cook the Pasta: Bring a large pot of water to a boil and add fine salt to season. Add the bowtie pasta and cook according to the 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 salad usage.
- Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts until they turn golden and fragrant, stirring frequently to prevent burning. Remove from heat and set aside.
- Assemble the Pasta Salad: In a large mixing bowl, combine the cooled pasta, baby arugula, toasted pine nuts, grated parmesan cheese, and sliced fresh basil leaves. Pour the prepared white balsamic vinaigrette over the salad and toss gently to evenly coat all ingredients.
- Season and Serve: Taste the pasta salad and adjust seasoning with kosher salt and freshly ground black pepper to your preference. Garnish with additional parmesan cheese and basil leaves if desired. Serve immediately or refrigerate to serve chilled later.
Notes
- Rinsing the pasta with cold water stops cooking and cools it for the salad, preventing it from becoming mushy.
- Toasting pine nuts brings out their nutty flavor and adds crunch to the salad.
- The vinaigrette can be made ahead and stored in the fridge for up to 3 days.
- Fresh basil is optional but highly recommended for bright herbal notes.
- Adjust the amount of lemon juice and zest based on desired tanginess.
