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
Scale
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.
