If you are dreaming of a vibrant, fresh, and utterly delightful summer salad, this Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe is exactly what your taste buds need. This dish brilliantly balances zesty lemon notes with fragrant basil and the rich creaminess of Parmesan, all tied together by the bright, tangy, and slightly sweet white balsamic vinaigrette. Every bite bursts with refreshing flavors and textures that make it the perfect crowd-pleaser for picnics, potlucks, or an easy weeknight dinner side.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the freshness of each ingredient. Every component brings something special—whether it’s the citrus punch from lemon zest, the creaminess of Parmesan, or the crunch of fresh cucumbers, each adds depth and balance to the salad.
- 12 oz short pasta (rotini or bowtie): Holds the dressing well and offers a satisfying bite.
- 1/2 cup freshly grated Parmesan cheese: Adds a nutty, salty richness to the salad.
- 1 cup cherry tomatoes, halved: Provides juicy bursts of sweetness and stunning color.
- 1/2 cup sliced cucumber: Brings a cooling crunch that lightens the dish.
- 1/4 cup thinly sliced red onion: Offers a slightly sharp bite for contrast.
- 1/4 cup fresh basil leaves, chopped or torn: Infuses the salad with herbaceous brightness.
- Zest of 1 lemon: Delivers vibrant citrus aroma and flavor.
- Salt and pepper to taste: Essential for seasoning and enhancing all flavors.
- White Balsamic Vinaigrette Ingredients:
- 1/4 cup white balsamic vinegar: Provides a mild, sweet acidity.
- 1 tablespoon fresh lemon juice: Boosts the lemony brightness.
- 1 teaspoon lemon zest: Enhances citrus flavor intensity.
- 1 teaspoon Dijon mustard: Helps emulsify the dressing and adds gentle tang.
- 1/2 teaspoon honey (optional): Balances acidity with a touch of sweetness.
- 1/3 cup extra-virgin olive oil: Smooths and enriches the vinaigrette.
- Salt and black pepper to taste: Rounds out the dressing perfectly.
How to Make Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
Step 1: Cook the Pasta
Begin by boiling the pasta in generously salted water until it reaches al dente—meaning it should be cooked but still have a slight bite. Once done, drain it and rinse under cold water. This step cools the pasta quickly and stops the cooking process, ensuring your salad won’t turn mushy later on.
Step 2: Whisk the Vinaigrette
While the pasta cools, combine white balsamic vinegar, fresh lemon juice, lemon zest, Dijon mustard, honey (if using), and a pinch of salt and pepper in a small bowl or jar. Whisk these together until well mixed. Then, slowly drizzle in the extra-virgin olive oil while continuously whisking, creating a beautiful, creamy emulsion that’s bursting with zesty flavor.
Step 3: Combine Salad Ingredients
In a large mixing bowl, add the cooled pasta, cherry tomatoes, cucumber slices, red onion, lemon zest, and fresh basil. This colorful mix not only tastes fantastic but also looks inviting and fresh.
Step 4: Toss with Vinaigrette and Parmesan
Pour the prepared vinaigrette over the salad and toss everything gently to coat every piece evenly. Finally, sprinkle in the grated Parmesan cheese and mix gently again. At this point, taste and adjust salt and pepper as needed—you want every bite to sing with balanced flavors.
How to Serve Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
Garnishes
To elevate your Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe, consider topping it with a few extra fresh basil leaves or additional lemon zest right before serving. These garnishes add a punch of vibrant color and highlight the fresh, aromatic qualities of the salad.
Side Dishes
This pasta salad pairs exceptionally well with grilled chicken, fish, or a light vegetarian main. It’s a perfect companion for summer BBQs and outdoor meals, complementing rich proteins and smoky flavors with its bright acidity and herbaceous freshness.
Creative Ways to Present
For a beautiful presentation, serve this pasta salad in a large clear glass bowl to showcase its colorful ingredients. Alternatively, serve it in individual mason jars for picnics or packed lunches—it’s both charming and practical. You can also toss it with some toasted pine nuts or sprinkle with microgreens for an extra touch of elegance.
Make Ahead and Storage
Storing Leftovers
This Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe keeps well refrigerated in an airtight container for up to three days. The flavors actually meld together more beautifully when allowed to rest, making it great for meal prepping or parties.
Freezing
Because of the freshness of the vegetables and the delicate vinaigrette, this salad is not recommended for freezing. The texture of the cucumbers and tomatoes will change, and the dressing may separate.
Reheating
Since this salad shines best cold or at room temperature, simply serve it straight from the fridge, or allow it to sit out for 15-20 minutes before serving. Avoid reheating as the cheese might melt and the fresh ingredients will lose their crispness.
FAQs
Can I use a different pasta for this salad?
Absolutely! Short pastas like penne, fusilli, or farfalle work wonderfully as they hold the dressing well and offer a nice texture. Just avoid very thin or long pasta since they won’t carry the dressing as effectively.
Is it possible to make this salad vegan?
Yes! To make a vegan version, simply omit the Parmesan or substitute it with a plant-based cheese alternative or nutritional yeast, which adds a similar cheesy depth.
Can I add protein to make this a full meal?
Definitely. Grilled chicken, chickpeas, or even roasted tofu would complement the flavors and turn this into a satisfying main dish without overpowering the fresh vinaigrette and vegetables.
What’s the best way to keep the basil fresh in the salad?
For the best basil flavor, add most of it right before serving. This keeps it bright and prevents wilting or discoloration, preserving that lovely herbal note.
How long should I marinate the salad before serving?
A short rest of 20 to 30 minutes is ideal to allow the pasta and veggies to absorb the vinaigrette’s luscious flavors. However, it also tastes fabulous immediately after tossing, so feel free to dig in right away!
Final Thoughts
You truly can’t go wrong with this Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe. It’s simple enough for everyday meals but impressive enough to bring to your next gathering. The fresh, lively ingredients come together to create a dish that’s bursting with flavor and texture in every bite. I can’t wait for you to make this your new go-to pasta salad that everyone will rave about!
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Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American, Mediterranean-Inspired
- Diet: Vegetarian
Description
This refreshing Lemon Basil Parmesan Pasta Salad features al dente pasta tossed with cherry tomatoes, cucumber, red onion, and fresh basil leaves, all coated in a tangy white balsamic vinaigrette. Finished with grated Parmesan cheese and bright lemon zest, it’s a perfect summer side dish that can be served chilled or at room temperature.
Ingredients
Pasta Salad
- 12 oz short pasta (such as rotini or bowtie)
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced cucumber
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped or torn
- Zest of 1 lemon
- Salt and pepper to taste
- 1/2 cup freshly grated Parmesan cheese
White Balsamic Vinaigrette
- 1/4 cup white balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey (optional)
- 1/3 cup extra-virgin olive oil
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
- Make the Vinaigrette: In a small bowl or jar, whisk together the white balsamic vinegar, fresh lemon juice, lemon zest, Dijon mustard, honey (if using), and a pinch of salt and black pepper. Slowly pour in the olive oil while whisking continuously until the vinaigrette is well emulsified.
- Combine the Salad Ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, fresh lemon zest, and chopped basil leaves. Pour the vinaigrette over the top and toss gently to coat all ingredients evenly.
- Add Parmesan and Season: Sprinkle the freshly grated Parmesan cheese over the salad and gently mix again. Taste the salad and adjust salt and pepper if necessary.
- Serve: Serve the pasta salad chilled or at room temperature, garnished with extra basil if desired. Enjoy immediately or refrigerate for up to 3 days for the flavors to meld.
Notes
- For added protein, toss in grilled chicken slices or canned chickpeas.
- This salad keeps well in the fridge for up to 3 days, making it a great make-ahead side dish.
- Add more fresh basil just before serving for extra freshness and aroma.
